Carnivore ice cream

Here’s a simple Carnivore Ice Cream recipe, ideal for those following a carnivore diet.

Ingredients:

• 6 large egg yolks
• 1 ½ cups heavy cream (or raw cream if available)
• 1 tsp vanilla extract (optional for flavor, can be omitted for strict carnivore)
• 1 tbsp butter (for added richness, optional)
• Sweetener (optional: stevia or monk fruit, if you allow non-animal products, otherwise leave it out)

Instructions:

1. Prepare the custard base: In a bowl, whisk together the egg yolks until they are smooth. Set aside.
2. Heat the cream: In a saucepan, heat the heavy cream over medium heat until it starts to simmer. If you’re using butter for extra richness, add it at this point and stir until melted. Be careful not to let the cream boil.
3. Temper the egg yolks: Slowly pour a small amount of the hot cream into the egg yolks while whisking constantly to temper the yolks (this helps prevent them from scrambling). Continue adding the cream little by little until fully combined.
4. Cook the mixture: Return the egg-cream mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5–7 minutes. Be careful not to overcook, or the eggs will curdle.
5. Cool and churn: Once thickened, remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract, if using. Let the mixture cool to room temperature, then refrigerate for at least 2 hours (or overnight) until cold.
6. Churn: Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze: Transfer the churned ice cream into an airtight container and freeze for 2-4 hours, or until firm.

Enjoy your creamy, carnivore-friendly ice cream!