🍨 Carnivore Ice Cream (Zero-Carb)
🥩 Ingredients (Basic Version, Serves 2):
4 egg yolks (pasture-raised preferred)
1 cup heavy cream (or raw cream)
2 tbsp beef tallow or butter (optional, for extra fat)
Pinch of salt
Optional: 1 tsp vanilla extract or egg white powder for texture
🔥 Optional (not strict carnivore): 1–2 tsp raw honey or a pinch of monk fruit/stevia for sweetness
🥄 Instructions:
1. Whisk egg yolks
Whisk the yolks in a bowl until smooth and slightly thickened.
2. Heat cream
In a saucepan, heat the cream over medium-low until it’s just steaming (don’t boil). Optional: Add tallow or butter here for a richer fat content.
3. Temper yolks
Slowly pour a bit of the hot cream into the yolks while whisking constantly to prevent curdling. Then pour the yolk mixture back into the saucepan.
4. Cook until thick
Continue stirring over low heat for a few minutes until the mixture thickens slightly (like custard). Don’t let it boil.
5. Cool & chill
Remove from heat. Add salt. Let it cool, then refrigerate for at least 2 hours (or overnight).
6. Churn or freeze
With ice cream maker: Churn according to your machine’s instructions.
No machine: Pour into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours to break up ice crystals. For best texture, blend once more after freezing.
7. Serve
Scoop and enjoy! Texture will be creamy and dense like frozen custard.
🧊 Storage:
Store in a freezer-safe container. Let sit on the counter for 5–10 minutes before scooping.
💡 Variations:
Meat-Based Ice Cream: Blend in small amounts of rendered beef fat or bone marrow for deeper flavor and nutrients.
Whipped Egg Whites: Fold in for lighter texture (like frozen mousse).
Frozen Yogurt Style: Use strained raw yogurt (for those who tolerate fermented dairy).
