Coffee-Flavored Carnivore Ice Cream Recipe
Ingredients:
- 2 cups heavy cream (preferably pasture-raised)
- 1 cup unsweetened coconut milk (or you can use more heavy cream if you want a richer texture)
- 4 large egg yolks (organic, if possible)
- 3 tbsp grass-fed butter
- 1/4 cup finely ground coffee (coffee beans or instant coffee for convenience)
- 1 tbsp vanilla extract (optional for flavor depth)
- 1-2 tbsp erythritol (or any sweetener of your choice, optional depending on sweetness preference)
- Pinch of salt
Instructions:
- Prepare the Coffee Infusion: Start by making a strong coffee infusion that will flavor the base of your ice cream. In a small saucepan, combine 1 cup of heavy cream with the 1/4 cup of finely ground coffee. Warm it over medium heat, stirring occasionally, until it’s just about to simmer, but do not bring it to a boil. Once it starts bubbling at the edges, remove it from heat, cover it with a lid, and let it steep for 5-10 minutes to extract the coffee flavors. Strain the coffee grounds out with a fine mesh sieve or cheesecloth, and set the coffee-infused cream aside to cool.
- Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and erythritol (or any sweetener of your choice). You want to whisk until the mixture becomes slightly thickened and pale yellow in color. This is an important step to help create a smooth texture in the ice cream.
- Make the Custard: In a medium saucepan, combine the remaining 1 cup of heavy cream, the coffee-infused cream, and butter. Heat the mixture over medium-low heat until it begins to warm and the butter melts. Stir constantly to avoid scorching the cream. When it’s heated, slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly. This is called tempering and helps prevent the eggs from scrambling. Gradually add more of the warm mixture into the yolks until they are fully incorporated.
- Cook the Custard: Once the egg yolk and cream mixture is well-combined, return it to the saucepan. Cook it over low heat while stirring constantly with a wooden spoon or silicone spatula. Continue cooking until the custard thickens enough to coat the back of a spoon (this usually takes about 5-7 minutes). Be cautious not to let the mixture boil, as it could curdle.
- Cool the Custard: Once the custard is thickened, remove it from the heat. If desired, you can add the vanilla extract at this point for an extra layer of flavor. Allow the mixture to cool to room temperature, then place it in the refrigerator to chill for at least 3-4 hours or overnight. The cooler the mixture is before churning, the better the ice cream texture will be.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can place the chilled custard into a shallow dish and freeze it, stirring every 30 minutes until the mixture reaches an ice cream consistency.
- Serve and Enjoy: Once the ice cream reaches your desired consistency, transfer it to an airtight container and place it in the freezer to firm up for a couple of hours. When ready to serve, scoop out and enjoy the smooth, creamy, coffee-flavored carnivore ice cream!
Tips:
- To enhance the coffee flavor, you can experiment with adding a splash of espresso or using high-quality coffee beans.
- If you’re following a stricter carnivore diet, you can skip any sweeteners altogether. However, the erythritol adds a touch of sweetness without carbs if desired.
- For those who enjoy a more decadent treat, adding some cocoa butter or extra grass-fed butter can increase the richness.
This coffee-flavored carnivore ice cream combines rich, creamy texture with the bold taste of coffee, all while sticking to the carnivore principles!