Combine the four egg yolks and vanilla and set aside

Place a medium pot over medium low heat

Pour in the heavy cream and the erythritol

Mix until well dissolved

Whisk ingredients until well combined and all the ghee and coconut oil has melted

Turn up the heat to medium/high and continue to whisk until mixture becomes thick and you can coat a wooden spoon. See video for example.

Remove from heat and continue to whisk and let cool.

Continue to whisk while cooling otherwise a skin may form.

Once cooled, using a large bowl, slowly pour mixture into the yolk/vanilla mixture. Pour a little at a time and whisk while pouring. Once all is added, continue to whisk until a froth forms on the top. ( I whisked by hand but feel free to use an electric mixer)

Add the chocolate chunks and whisk one more time

Pour entire mixture into an air tight container and place in the freezer

Freeze for about 5 hours. However, stir mixture every hour.

After 5 hours it should be ready. If you freeze overnight you should leave ice cream out of the freezer for a bit in order to soften so you can scoop out the ice cream.