Beat heavy whipping cream and eggs together. Blend in sweetener. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat and gently sift cocoa (or other flavoring) into the mixture, then beat well until blended. Cool. Refrigerate overnight. (We cheat and stick it in the freezer for 20 minutes instead). And then it’s ready for the ice cream machine. 

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