Carnivore Ice Cream Recipe

Ingredients:

• 8 egg yolks

• 2 cups heavy cream

• 1 teaspoon vanilla extract

• 1/2 teaspoon Celtic sea salt (or regular sea salt)

Instructions:

1. Prepare the egg yolks: In a mixing bowl, whisk the 8 egg yolks until they are smooth and slightly pale.

2. Heat the cream: In a medium saucepan, heat the heavy cream over medium-low heat, stirring occasionally. Heat until the cream is warm, but not boiling (around 180°F or 82°C).

3. Temper the egg yolks: Slowly add a small amount of the warm cream into the egg yolks, whisking constantly to prevent the yolks from curdling. Gradually add more cream while continuing to whisk until the egg yolks are fully tempered.

4. Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula. Continue to cook until the mixture thickens slightly (it should coat the back of a spoon), which should take about 5-7 minutes. Do not let it boil.

5. Add vanilla and salt: Once the custard has thickened, remove it from the heat. Stir in the vanilla extract and Celtic sea salt.

6. Cool and chill: Let the custard cool to room temperature. Then, transfer it to an airtight container and refrigerate for at least 4 hours or overnight.

7. Churn the ice cream: After the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

8. Freeze: Transfer the ice cream to a container and freeze for 4 hours or until firm.

9. Serve: Scoop and serve your creamy, carnivore-friendly ice cream!

Enjoy the richness of this carnivore dessert, and you can even add any toppings of your choice, such as whipped cream or a drizzle of honey (if you’re not strictly carnivore). If you try it, let me know how it turns out!