🍦 Carnivore Ice Cream (Animal-Based, No Sugar)
🥩 Ingredients:
-
4 egg yolks (preferably pasture-raised)
-
1 cup heavy cream (or raw cream if strict carnivore)
-
2 tbsp butter, optional (adds richness)
-
1–2 tbsp beef tallow or bacon fat, optional (for more fat and structure)
-
Optional: pinch of salt, 1/2 tsp vanilla extract (omit for strict carnivore)
🧊 Instructions:
1. Make the custard base:
-
In a saucepan, whisk together egg yolks and heavy cream over low to medium heat.
-
Stir constantly until the mixture thickens enough to coat the back of a spoon (about 160°F). Don’t boil!
-
Stir in butter and tallow (if using) until fully melted and combined.
-
Optional: Add a pinch of salt or a touch of vanilla for flavor.
2. Cool the mixture:
-
Pour custard into a bowl and let it cool to room temperature.
-
Chill in the refrigerator for 2–3 hours or until very cold.
3. Freeze:
-
Ice cream maker method: Churn the custard according to your machine’s instructions.
-
No machine? Pour into a shallow container, freeze, and stir every 30–60 minutes for a few hours to break up ice crystals.
4. Serve:
-
Once firm, scoop and enjoy! It’s rich and creamy — almost like frozen whipped butter with custard flavor.
🧠 Carnivore Ice Cream Variations:
-
Beefy version: Blend in a few spoonfuls of bone marrow or beef tallow for ultra-high fat content.
-
Liver ice cream: (advanced) Blend in small amounts of frozen liver or desiccated liver powder for nutrients — goes well with cream and salt.
❄️ Storage:
-
Freeze in an airtight container. Let sit at room temp for 10–15 minutes before scooping, as it freezes very firm.
Would you like a sweetened version (e.g. with stevia or allulose for keto) or one that’s fully dairy-free using only tallow and eggs?