Carnivore ice cream

• Prep Time: 10 minutes

• Cook Time: 10 minutes (for custard base)

• Chill Time: 4 hours (or overnight)

• Churn Time: 25-35 minutes

• Total Time: 4 hours 45 minutes (largely inactive)

• Yield: 4 servings

• Dietary Tags: Carnivore, Keto-friendly, Gluten-Free, Grain-Free, Sugar-Free (if omitting honey)

Intensity & Skill Level

• Recipe Intensity: Medium

  • This recipe is not complicated, but it requires careful temperature control when making the custard base to avoid scrambling the eggs. It’s a great introduction to custard-based ice creams.

• Skill Level: Beginner to Intermediate

  • If you can whisk and use a saucepan without burning things, you can make this. The key is patience and attention during the tempering step.

Equipment Needed

• Medium saucepan

• Whisk

• Heatproof bowl

• Fine-mesh sieve (optional, but recommended for ultra-smoothness)

• Ice cream maker

• Airtight container for freezing

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Ingredients

• 2 cups (480 ml) heavy cream, preferably pasture-raised

• 4 large egg yolks

• 1-2 tablespoons raw honey (OPTIONAL)

• 1 teaspoon vanilla extract (optional, check for alcohol-free if strict carnivore)

• Pinch of sea salt

Ingredient Deep Dive: Why Quality is King

• Heavy Cream: This is the star. The higher the fat content, the creamier and less icy your final product will be. Look for cream without added carrageenan or other thickeners for the purest flavor and texture.

• Egg Yolks: The emulsifiers in the yolks are what create the stable, creamy custard base. They prevent ice crystals from forming, giving you that professional, smooth mouthfeel.

• Raw Honey (Optional): For those who include a small amount of natural sweeteners in their carnivore diet, raw honey provides a floral sweetness and helps keep the ice cream softer in the freezer. Omit for a strict, zero-carb, sugar-free version. The ice cream will still be deliciously rich and creamy, with a subtle, natural sweetness from the dairy.

• Vanilla Extract (Optional): A splash adds a classic, warm flavor dimension. For a 100% strict recipe, you can omit it. The pure taste of cream and egg is wonderful on its own.

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Instructions

Step 1: Create the Custard Base

1. In a medium saucepan, gently heat 1.5 cups of the heavy cream and the optional honey/salt over medium-low heat. Do not let it boil. You just want to warm it until it’s steaming and you see small bubbles forming around the edges.

2. While the cream is heating, vigorously whisk the 4 egg yolks in a separate heatproof bowl until they become slightly pale and thickened.

3. Tempering (The Crucial Step): Once the cream is hot, slowly pour a small ladleful (about 1/3 cup) of the hot cream into the egg yolks while whisking CONSTANTLY. This gradual introduction of heat prevents the yolks from curdling.

4. Continue slowly adding the hot cream to the yolks, one ladle at a time, while whisking, until about half of the hot cream has been incorporated.

Step 2: Cook to Perfection

1. Now, pour the entire yolk and cream mixture back into the saucepan with the remaining hot cream.

2. Return the saucepan to low heat. Cook, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon. This is known as “nappé.” When you run your finger across the coated spoon, it should leave a clear path. This should take about 3-5 minutes. DO NOT BOIL.

Step 3: Chill Thoroughly

1. Immediately remove the custard from the heat. If you see any small bits of cooked egg, you can strain the custard through a fine-mesh sieve into a clean bowl for a perfectly silky texture.

2. Stir in the remaining 1/2 cup of cold heavy cream and the optional vanilla extract. This “shocks” the custard and stops the cooking process.

3. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

4. Refrigerate for at least 4 hours, but preferably overnight. This step is non-negotiable. A completely cold base is essential for proper churning and a creamy result.

Step 4: Churn and Freeze

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

2. Churn according to the manufacturer’s instructions. This will typically take 25-35 minutes. The ice cream will have a soft-serve consistency.

3. For a firmer, scoopable texture, transfer the churned ice cream to an airtight container and freeze for another 2-4 hours before serving.

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The Last Scoop: Serving & Storage

Serving Tip: If frozen solid, let the ice cream sit on the counter for 5-10 minutes before scooping to soften.

Storage: Store in an airtight container in the freezer for up to 2 weeks. Note that without commercial stabilizers, it will become very hard. The optional honey does help keep it slightly softer.

Customization Ideas (For the Carnivore-Plus Crowd):

• Carnivore “Rocky Road”: Fold in crushed pork rinds and diced bits of frozen liver pâté after churning.

• “Butter Pecan” Style: Brown a tablespoon of butter and drizzle it in after churning for a rich, nutty flavor.

• Berry Swirl: For a ketovore approach, swirl in a sugar-free berry puree.

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Nutrition Information

Please note: These are estimates and can vary based on specific ingredients used, especially the optional honey. For the strictest version (without honey), the carbohydrate count is negligible.