Separate the eggs, putting the whites into a whisking bowl. Start whisking with an electric beater until the eggs have become completely white and thick enough to form peaks. Slowly add the sweetener in whilst mixing until the egg whites no longer feel gritty between your fingers.
Add the cream of tartar and mix for another minute. This should start to form a slightly stiffer texture to the mix.
In a separate bowl, whisk the cream until it becomes slightly thicker than when originally added to the bowl. If you over whisk the cream, it will turn to butter. We do not want that!
In another bowl, add the egg yolks and beat with a fork together with the vanilla bean seeds. Add in the MCT oil and fold into the whipped cream from Step 3. The MCT oil keeps the mixture light and fluffy and prevents it from freezing solid.
Gently fold the whipped cream, egg yolks and vanilla seed mixture into the egg whites. This will eventually make a light, fluffy mixture. Transfer this into a container that is lined with baking paper and place into the freezer for 4+ hours.
Mix all ingredients until the Natvia dissolves. Place in a container and place in the fridge for 3 hours.
Make a double shot espresso with a strong, rich bean roast. Dark roasts work very well with this recipe as it contrasts well with the light, vanilla ice cream.
Take 1 ½ scoops of the ice cream and place into a glass. Pour the Amaretto over the ice cream.
Pour the hot coffee over the ice cream and liquor. Affogatto in Italian means to be “drowned,” so make sure you do a good job! Enjoy!