Separate the egg whites from the egg yolks.

Whisk the egg whites and cream of tartar until soft peaks form.

Slowly add in the monk fruit sweetener and continue whisking until the peaks become stiff.

In a separate bowl, whip the heavy cream until soft peaks form.

In a third bowl, lightly whisk the egg yolks, seeds from vanilla bean, vanilla extract, and salt.

Fold the whisked egg whites into the whipped cream gently. Fold the egg yolk mixture into the whipped cream carefully until combined thoroughly.

Pour the ice cream into a loaf pan. Freeze for at least 2 hours before serving.