Carnivore Browned Butter Ice Cream
🕒 Prep Time: 15 minutes
❄️ Chill Time: 2–4 hours (or overnight)
🍽️ Servings: 2–4
🧾 Ingredients:
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½ cup unsalted butter (preferably grass-fed, like Kerrygold)
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2 cups heavy cream
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4 egg yolks
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2 oz cream cheese (optional but adds smooth texture)
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¼ tsp salt
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Optional:
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1 tsp vanilla extract (technically not strict carnivore)
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1–2 tsp beef gelatin (for scoopable texture)
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🔧 Instructions:
1. Brown the Butter
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In a small saucepan, melt the butter over medium-low heat.
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Continue cooking until it foams and turns golden brown with a nutty aroma (5–8 minutes).
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Remove from heat and let it cool slightly.
2. Make the Custard Base
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In a separate bowl, whisk the egg yolks with salt until smooth.
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Slowly drizzle the warm browned butter into the yolks while whisking continuously (this tempers the eggs without scrambling).
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In a saucepan, warm the cream over medium heat—do not boil.
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Once warm, slowly whisk the egg-butter mixture into the cream.
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Optional: Add cream cheese and whisk until melted and smooth.
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Continue to cook gently for a few minutes, stirring, until thickened slightly (coats a spoon).
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Optional: Sprinkle in gelatin and whisk well if using.
3. Chill
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Transfer the custard to a container.
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Chill in the fridge for at least 2–4 hours, or overnight for best flavor.
4. Churn or Freeze
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Ice Cream Maker: Pour into your ice cream maker and churn according to manufacturer’s instructions.
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No-Churn Method: Freeze in a container, stirring every 30–60 minutes for 2–3 hours to break up ice crystals. You can also whip the mix before freezing for extra airiness.
5. Serve
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Let sit at room temperature for 5–10 minutes before scooping (especially for no-churn).
🧊 Optional Carnivore Toppings:
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Crispy bacon bits
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Whipped cream (just heavy cream whipped)
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Shaved frozen liver or marrow (for adventurous eaters)
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Salt flakes
Would you like a dairy-free version (using tallow or egg yolks as a base)?