🍨 Carnivore Vanilla Ice Cream recipe
🧾 Ingredients:
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4 egg yolks (preferably pasture-raised)
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1 cup heavy cream (raw or organic if possible)
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1/2 cup full-fat milk or an additional 1/2 cup cream (omit milk for ultra-strict carnivore)
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2–3 tbsp beef tallow or butter (optional, for extra fat and richness)
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1/2 tsp vanilla extract or vanilla bean paste* (optional — skip for strict carnivore)
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Pinch of salt
*Some carnivores allow vanilla extract in small amounts. If you’re zero-carb strict, omit it.
🔥 Instructions:
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Whisk Yolks: In a medium saucepan, whisk egg yolks until smooth.
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Heat Dairy: In a separate pan, gently heat cream, milk, and fat (if using) over medium-low heat until warm — don’t boil.
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Temper Eggs: Slowly pour warm dairy into the yolks while whisking constantly to prevent scrambling.
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Cook Custard: Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (~170–175°F / 77–80°C).
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Flavor (Optional): Stir in vanilla and a pinch of salt if using.
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Chill: Pour into a bowl, cover, and chill in the fridge for 2–3 hours (or overnight).
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Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
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Freeze: Transfer to a container and freeze for 2–4 hours for scoopable texture.
❄️ No Ice Cream Maker?
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Freeze the chilled custard in a container, stirring every 30 minutes for 2–3 hours until creamy and scoopable.
🥄 Carnivore Variations:
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Sweetener-Free: True carnivore doesn’t use any sweeteners, but if you’re relaxed, a few drops of stevia or monk fruit are an option.
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Add Fat: Blend in extra butter, tallow, or even egg yolks for richness.
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Frozen Custard Style: Add more yolks (6 instead of 4) for a richer texture.
Let me know if you want a raw egg yolk version (no cooking), frozen fat bomb version, or beef bone marrow version!