🧈 Carnivore Browned Butter Ice Cream
⏱️ Time
Prep: 10 minutes
Chill: 2–4 hours
Churn/Freeze: 30–60 minutes
🧾 Ingredients
1 cup heavy cream
1 cup whole milk (or more cream for extra richness)
4 tbsp unsalted butter
4 egg yolks
Pinch of salt (optional but recommended)
(That’s it — fully carnivore.)
🔥 Instructions
1️⃣ Brown the butter
Melt butter in a small saucepan over medium heat
Stir constantly
Butter will foam, then turn golden with a nutty aroma
Remove from heat once browned (don’t burn it)
Set aside to cool slightly
2️⃣ Warm the dairy
In another saucepan, heat milk + cream over medium-low
Warm until steaming, not boiling
3️⃣ Temper the egg yolks
Whisk egg yolks in a bowl
Slowly pour in about ½ cup of the warm dairy while whisking
This prevents scrambling
4️⃣ Make the custard
Pour egg mixture back into the saucepan
Add browned butter and salt
Cook on low heat, stirring constantly
Cook until thick enough to coat the back of a spoon
(about 5–7 minutes)
⚠️ Do not boil.
5️⃣ Chill the base
Remove from heat
Let cool slightly, then refrigerate 2–4 hours (or overnight)
6️⃣ Freeze
With ice cream maker:
Churn according to manufacturer instructions
Freeze 30 minutes for firmer texture
Without ice cream maker:
Pour into a container
Freeze 3–4 hours
Stir every 30 minutes for the first 2 hours to reduce ice crystals
🍨 Texture & Flavor
Ultra-rich and creamy
Deep buttery flavor
Tastes slightly sweet even without sugar
Almost like frozen browned butter custard
⭐ Tips
More butter = stronger flavor (up to 6 tbsp if desired)
All-cream version makes it extra thick
Let sit 5 minutes before scooping