Carnivore Ice Cream (Eggs and Heavy Cream)

Carnivore Ice Cream (Eggs and Heavy Cream)
Ingredients
- 2 large eggs
- 1 1/2 cups 360 ml heavy whipping cream
- 1 teaspoon pure vanilla extract optional
- 2 tablespoons allulose or xylitol optional, for sweetness
Instructions
Prepare the Egg Mixture:
- Separate the egg yolks from the whites.
- In a mixing bowl, whisk the egg yolks until they become smooth and slightly pale.
Heat the Cream:
- In a saucepan over medium heat, combine the heavy whipping cream and sweetener (if using).
- Heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sweetener.
Temper the Egg Yolks:
- Slowly pour a small amount of the warm cream into the whisked egg yolks, stirring continuously to prevent curdling.
- Gradually add the rest of the cream, continuing to stir until fully combined.
Cook the Custard:
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Do not let it boil to avoid scrambling the eggs.
Cool the Mixture:
- Remove from heat and stir in the vanilla extract (if using).
- Allow the mixture to cool to room temperature.
Beat the Egg Whites:
- In a separate bowl, beat the egg whites until they form stiff peaks.
Combine and Chill:
- Gently fold the beaten egg whites into the cooled custard mixture until well incorporated.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 4 hours, stirring every hour to ensure a smooth texture.
Serve:
- Before serving, let the ice cream sit at room temperature for a few minutes to soften.
- Scoop into bowls and enjoy.
Nutrition
Calories: 300kcalCarbohydrates: 2gProtein: 5gFat: 28g
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