Carnivore Ice Cream (No Mixer Needed)

🥩 Carnivore Ice Cream (No Mixer Needed)

🍦 Ingredients:

• 4 large egg yolks (pastured or high-quality)

• 1 cup heavy cream (ideally raw or grass-fed)

• 2 tbsp unsalted butter, melted and cooled slightly

• Optional: Pinch of salt

• Optional sweetener (for ketovore version): A few drops of liquid stevia, monk fruit, or 1–2 tsp allulose (technically not 100% carnivore)

---

🍳 Instructions:

1. Warm the cream (gently):
   In a small saucepan, warm the heavy cream on low heat until just steamy — do not boil. Remove from heat.

2. Temper the yolks:
   In a bowl, whisk your egg yolks. Slowly add a few spoonfuls of warm cream to the yolks while whisking constantly (this prevents scrambling). Then gradually mix in the rest of the cream.

3. Add butter:
   Stir in your melted butter until fully incorporated. Add salt or optional sweetener if desired.

4. Cool the mixture:
   Let it cool to room temperature, then refrigerate for 1–2 hours (or place in the freezer for 30 minutes to speed it up).

5. Freeze (no churn method):
   Pour the chilled mixture into a shallow dish or small container. Freeze for 30 minutes, then stir with a fork or spoon to break up ice crystals. Repeat every 30 minutes for about 2–3 hours until creamy and firm.

6. Serve:
   Let it sit at room temperature for 5–10 minutes before scooping. Enjoy straight or top with crumbled pork rinds or bacon bits for extra carnivore flair.

---

🍽️ Notes:

• You can omit the butter if you prefer a lighter version.

• The stirring step while freezing prevents it from becoming rock-solid (like old-school ice cream making).

• This is ultra-rich — you likely won’t need much to feel satisfied.