🍂 Savory Pumpkin Spice Ice Cream CARNIVORE 

🍂 Savory Pumpkin Spice Ice Cream CARNIVORE  (Carnivore, No Sweeteners, No Gums)

A creamy, eggy, spiced fat bomb that’s decadent, comforting, and 100% carnivore-compliant — no sweeteners, no additives, just whole ingredients.

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🍽 Servings: 4

🕒 Time: 10 min prep + 20–30 min churn + chill time

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🧂 Ingredients:

• 2 cups heavy cream (preferably grass-fed, raw, or local like Maple View Farm)

• 6 egg yolks (pastured if you can swing it)

• 1 tsp real vanilla extract (homemade or pure, no sweeteners)

• 1 tsp savory pumpkin pie spice
  (like Select Savory Seasonings — or see below for DIY blend)

• 1 good pinch of mineral salt

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🔧 Equipment Needed:

• Ice cream maker (any brand, electric or hand-crank)

• Blender or whisk

• Saucepan (optional, for a cooked custard version)

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🧑‍🍳 Instructions (No-Cook Version):

1. Combine all ingredients in a blender or bowl: cream, egg yolks, vanilla, pumpkin pie spice, and salt.

2. Blend or whisk until fully mixed and smooth — no eggy streaks.

3. Pour into your ice cream maker and churn according to the manufacturer’s directions (usually ~20–30 minutes) until thick and soft-serve-like.

4. Transfer to a container, cover, and freeze for 2–3 hours to firm up, or eat straight away if you like it soft and creamy!

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🔥 Optional: Cooked Custard Version (for extra smooth texture)

1. In a saucepan, gently heat the cream over medium-low.

2. In a bowl, whisk yolks with vanilla, spice, and salt.

3. Slowly temper the yolk mix with warm cream (ladle in a bit at a time while whisking constantly).

4. Pour everything back into the pot and cook gently, stirring constantly until thick enough to coat a spoon (about 170–175°F).

5. Cool mixture completely in the fridge before churning.

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🍁 Optional: DIY Carnivore-Approved Savory Pumpkin Spice Blend

If you don’t have the Select Savory one, try this mix (omit or adjust for strict carnivore):

• 1 tbsp cinnamon

• 2 tsp ginger

• 1 tsp nutmeg

• ½ tsp cloves

• ½ tsp allspice

(Mix and store in a jar. Use 1 tsp per batch.)

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🥄 Notes:

• No sweeteners = pure savory flavor with a creamy custard mouthfeel.

• For an ultra-carnivore version: skip the vanilla and spice and just use cream, yolks, and salt.

• Storage: Keep in freezer up to 1 week. Let soften at room temp before scooping.

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Want a variation with browned butter or even bone marrow fat mixed in?