Carnivore Ice Cream Recipe
Ingredients:
- 2 cups heavy cream (preferably grass-fed)
- 1/2 cup egg yolks (about 6 large eggs)
- 2-3 tbsp powdered beef gelatin (for texture, optional but recommended)
- 1-2 tbsp vanilla extract (optional, depending on how strict your version of carnivore is)
- 1/4 tsp salt (helps enhance flavor)
- Sweetener of choice (optional):
- 2 tbsp of powdered allulose (for a low-carb option)
- Or, 1-2 tbsp of honey or maple syrup (if your version of carnivore allows a little sugar)
Instructions:
- Prepare the Gelatin (if using):
- In a small bowl, sprinkle the powdered gelatin over 1/4 cup of cold water. Let it sit for 5-10 minutes to bloom (this means the gelatin absorbs water and becomes soft).
- After blooming, heat the gelatin mixture gently in a small saucepan on low heat, stirring constantly until the gelatin is completely dissolved. Remove from heat and set aside.
- Prepare the Cream Base:
- In a medium saucepan, heat the heavy cream over medium heat until it starts to steam, but not boil. You want it warm, not hot. Stir occasionally to ensure it doesn’t scorch.
- Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks until they become smooth and slightly pale. This helps them incorporate better into the cream and create a smooth texture in the final product.
- Temper the Eggs:
- Slowly pour a little bit of the warm cream into the egg yolks, whisking constantly to avoid scrambling the eggs. This process is called “tempering” and it gradually warms the eggs so they don’t cook too quickly when combined with the hot cream.
- Once you’ve added about 1/2 cup of the cream to the eggs, slowly pour the egg mixture back into the saucepan with the remaining cream, whisking constantly.
- Heat the Custard:
- Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-safe silicone spatula. Heat until the mixture thickens slightly and reaches about 170°F (77°C). If you don’t have a thermometer, you can check by running a finger through the custard on the back of the spoon. If it leaves a clean line, it’s ready.
- Be careful not to let it boil, as that can cause the eggs to scramble.
- Add the Gelatin (optional):
- If you’re using gelatin, stir the dissolved gelatin into the warm custard mixture. The gelatin will help give the ice cream a smoother, creamier texture and prevent ice crystals from forming.
- Cool the Mixture:
- Remove the saucepan from heat and let the custard cool to room temperature. You can speed up the cooling process by placing the pan in an ice water bath (place the pan into a larger pan filled with ice water). Stir occasionally to prevent a skin from forming on the surface.
- Add Sweetener (optional):
- Once the custard has cooled, taste it. If you want a sweeter ice cream, stir in your sweetener of choice (allulose, honey, or maple syrup). Adjust the sweetness to your liking.
- Chill the Custard:
- Once the mixture has cooled, cover it with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight. This helps the flavors meld and improves the final texture of the ice cream.
- Churn the Ice Cream:
- After the custard is chilled, transfer it to your ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-30 minutes, depending on the machine. The ice cream should become thick and creamy.
- Freeze the Ice Cream:
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm it up further. The gelatin will help keep the texture smooth and creamy.
- Serve:
- Scoop and serve your delicious Carnivore Ice Cream! If you want, you can top it with a sprinkle of sea salt for a sweet-salty flavor boost.
Tips:
- Texture: The gelatin will help prevent ice crystals, giving the ice cream a smoother, more traditional texture. If you don’t have gelatin, you can skip it, but it may have a slightly icier texture.
- Sweetener: Depending on how strict your version of the carnivore diet is, you may want to avoid sweeteners altogether. If that’s the case, you can simply omit the sweetener and enjoy the creamy, rich flavor from the cream and egg yolks.
- Flavor Variations: You can get creative with flavors. Adding a pinch of cinnamon or cocoa powder to the mixture before chilling can give you a different take on this ice cream. Just make sure to keep it within the bounds of your carnivore diet preferences.
This Carnivore Ice Cream is the perfect treat for those following the carnivore lifestyle but still craving something creamy and indulgent. It’s rich, satisfying, and completely animal-based, giving you the best of both worlds—flavor and nutrition!