Combine the heavy cream, egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
After the base has cooled, pour it into a stand mixer or large bowl and use a hand mixer to beat the ice cream base until begins whip into soft peaks.
Place the whipped ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.
Strain the liquid before whipping it. A mason jar makes a great container to chill the base in fridge. You can leave out the gelatin if you don’t like the texture of frozen pudding. Try using liquid sweetener to lower the carbs.Store in an airtight and freezer-safe container in the freezer for up to 3 months.