Carnivore Ice Cream 
Ingredients:
- 2 cups heavy cream
- 1 cup egg yolks (about 6 large eggs)
- 1 tsp vanilla extract (optional, but adds flavor)
- 1/4 cup powdered erythritol (or another low-carb sweetener of your choice)
- 1/4 tsp salt
Instructions:
- Heat the Cream: Pour the heavy cream into a saucepan and heat it over medium-low heat until it begins to simmer. Stir occasionally to prevent it from burning. You want the cream to be hot but not boiling.
- Whisk the Egg Yolks: While the cream is heating, whisk the egg yolks and powdered erythritol together in a bowl until the mixture is smooth and pale. This process will help create a rich and creamy texture in the ice cream.
- Combine the Cream and Egg Yolk Mixture: Slowly pour the hot cream into the egg yolk mixture, a little at a time, while whisking continuously. This is called tempering the eggs, and it prevents them from scrambling. Once fully combined, return the mixture to the saucepan.
- Thicken the Custard: Place the saucepan over low heat and stir constantly until the mixture thickens. This usually takes about 5-7 minutes. Be patient and make sure it doesn’t boil, as high heat can cause the eggs to curdle.
- Flavor and Chill: Once the custard has thickened, remove the pan from the heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then refrigerate for 2-3 hours until it’s completely chilled.
- Churn: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it’s thick and creamy.
- Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 2-3 hours. Scoop, serve, and enjoy your rich, low-carb, carnivore-friendly dessert!