Ingredients:
- 4 large egg yolks
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk (optional for a creamier texture)
- 1/4 cup (60ml) unsweetened vanilla extract (optional, some strict carnivores omit this)
- 2-3 tbsp powdered allulose, stevia, or monk fruit sweetener (adjust to taste, optional)
- A pinch of salt (optional, enhances flavor)
Instructions:
- Prepare the Base:
- In a medium mixing bowl, whisk together the egg yolks and sweetener (if using) until well combined and slightly pale in color. Set aside.
- Heat the Cream and Milk:
- In a medium saucepan, combine the heavy cream and whole milk (if using). Add the pinch of salt if using.
- Heat the mixture over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
- Temper the Eggs:
- Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs (this prevents the eggs from curdling).
- Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
- Cook the Custard:
- Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 170°F or 77°C if using a thermometer). This should take about 5-7 minutes. Do not let the mixture boil.
- Add the Vanilla (if using):
- Remove the custard from the heat and stir in the vanilla extract, if using.
- Chill the Custard:
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely chilled (overnight is best for flavor development).
- Churn the Ice Cream:
- Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.
- Serve:
- Scoop and enjoy! If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.
Tips:
- Sweetener: Allulose works best as it doesn’t recrystallize in the freezer, but you can also use powdered stevia or monk fruit sweetener. Adjust the amount to your taste.
- No Ice Cream Maker: If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze, stirring every 30 minutes for the first 2-3 hours to break up ice crystals and achieve a smoother texture.
- Egg Yolks: For a richer, creamier texture, you can use more egg yolks (up to 6). For a lighter version, reduce the egg yolks to 2.
- Flavor Variations: For a chocolate version, add 1/4 cup unsweetened cocoa powder to the cream and milk mixture before heating.
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours (or overnight)
- Churn Time: 25 minutes
- Freeze Time: 2-4 hours
- Total Time: ~6 hours
Nutritional Information (per serving, about 6 servings):
- Calories: ~350 kcal
- Protein: ~5g
- Fat: ~35g
- Carbohydrates: ~2g (depends on sweetener used)
- Sugar: 0g (with sugar-free sweetener)
This Carnivore Vanilla Ice Cream is creamy, rich, and indulgent—perfect for satisfying your sweet tooth while staying true to a carnivore diet!