Carnivore Ice Cream (Eggs and Heavy Cream)

Carnivore Ice Cream (Eggs and Heavy Cream)

Prep Time 15 minutes
Chill Time 4 hours
Servings 4
Calories 300 kcal

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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