Carnivor ice cream

Yields: Approximately 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling/Freezing Time: 4+ hours (preferably overnight)
Total Time: 4 hours 30 minutes (mostly inactive)
Intensity: Medium – Requires careful temperature control and an ice cream maker.

Ingredients

• 4 large egg yolks

• 1 cup heavy cream

• 1/2 cup unsalted butter

• 2 tablespoons raw honey (optional, omit for strict carnivore)

• 1/4 teaspoon fine sea salt

• 1 teaspoon vanilla extract (optional, for those who include it)

Equipment

• Medium saucepan

• Whisk

• Heatproof bowl

• Fine-mesh strainer

• Ice cream maker

• Airtight container for freezing

Step-by-Step Instructions

Step 1: Brown the Butter for Depth

1. In a medium saucepan over medium heat, melt the 1/2 cup of butter.

2. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides. You will see milk solids at the bottom of the pan turn a toasty brown and it will smell wonderfully nutty. This is browned butter. Immediately remove from heat to prevent burning.

3. Carefully pour the browned butter into a heatproof bowl, including the toasted bits. Set aside to cool slightly.

Step 2: Create the Custard Base (Tempering is Key)

1. In a separate heatproof bowl, whisk the 4 egg yolks until they become pale and slightly thickened.

2. Very slowly, in a thin stream, whisk the warm (not scalding hot) browned butter into the egg yolks. This process, called tempering, gently raises the eggs’ temperature without scrambling them. Go slow!

3. Once all the butter is incorporated, whisk in the heavy cream, optional honey, and sea salt until the mixture is fully homogenous.

Step 3: Cook to Perfection

1. Pour the entire mixture back into the saucepan.

2. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon. When you run your finger across the spoon, it should leave a clear path. This is known as “nappé.” Do not let it boil.

3. Immediately remove from heat and stir in the vanilla extract, if using.

Step 4: Strain and Chill

1. For an ultra-smooth texture, strain the custard through a fine-mesh strainer into a clean bowl. This catches any potential bits of cooked egg.

2. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

3. Refrigerate for at least 4 hours, but preferably overnight. This step is non-negotiable. The custard must be completely ice-cold before churning.

Step 5: Churn and Freeze

1. Pour the thoroughly chilled custard base into your ice cream maker.

2. Churn according to the manufacturer’s instructions, usually for 20-30 minutes, until it reaches a soft-serve consistency.

3. Transfer the churned ice cream to an airtight container. Press plastic wrap onto the surface, then seal with the lid.

4. Freeze for at least 2-4 hours to allow it to firm up to a scoopable texture.

Serving and Storing Your Masterpiece

• Serving: For the perfect scoop, let the ice cream sit at room temperature for 5-10 minutes before serving.

• Storage: Store in an airtight container in the freezer for up to 2 weeks. The fat content helps it remain relatively scoopable, but it will harden over time due to the lack of commercial stabilizers.

Chef’s Notes & Troubleshooting

• No Ice Cream Maker? You can try the “freeze and whisk” method. Pour the chilled base into a shallow pan and freeze for 45 minutes. Remove and whisk vigorously to break up ice crystals. Repeat this process 3-4 times every 30-45 minutes. The texture will be grainier but still delicious.

• Too Hard? This is natural for homemade ice cream without artificial ingredients. The brief rest on the counter before serving is your best friend.

• Too Icy? This means the custard wasn’t chilled enough before churning, or the churning time was too short. Ensure your base is refrigerator-cold and your ice cream maker’s bowl is fully frozen.

Nutrition Information

(Disclaimer: The following is an estimate and can vary based on specific ingredients used. Calculation includes optional honey.)

Serving Size: 1/4 of recipe
Calories: 485
Total Fat: 49g

• Saturated Fat: 30g

• Cholesterol: 315mg

• Sodium: 185mg
  Total Carbohydrates: 4g

• Dietary Fiber: 0g

• Sugars: 4g (0g without honey)
  Protein: 5g

Without Honey: The recipe becomes virtually zero-carb and zero-sugar, with calories coming almost exclusively from fat and protein.