Ingredients:
½ cup unsalted butter (preferably grass-fed, like Kerrygold)
2 cups heavy cream
4 egg yolks
2 oz cream cheese (optional but adds smooth texture)
¼ tsp salt
Optional:
1 tsp vanilla extract (technically not strict carnivore)
1–2 tsp beef gelatin (for scoopable texture)
Instructions:
1. Brown the Butter
In a small saucepan, melt the butter over medium-low heat.
Continue cooking until it foams and turns golden brown with a nutty aroma (5–8 minutes).
Remove from heat and let it cool slightly.
2. Make the Custard Base
In a separate bowl, whisk the egg yolks with salt until smooth.
Slowly drizzle the warm browned butter into the yolks while whisking continuously (this tempers the eggs without scrambling).
In a saucepan, warm the cream over medium heat—do not boil.
Once warm, slowly whisk the egg-butter mixture into the cream.
Optional: Add cream cheese and whisk until melted and smooth.
Continue to cook gently for a few minutes, stirring, until thickened slightly (coats a spoon).
Optional: Sprinkle in gelatin and whisk well if using.
3. Chill
Transfer the custard to a container.
Chill in the fridge for at least 2–4 hours, or overnight for best flavor.
4. Churn or Freeze
Ice Cream Maker: Pour into your ice cream maker and churn according to manufacturer’s instructions.
No-Churn Method: Freeze in a container, stirring every 30–60 minutes for 2–3 hours to break up ice crystals. You can also whip the mix before freezing for extra airiness.
5. Serve
Let sit at room temperature for 5–10 minutes before scooping (especially for no-churn).
Optional Carnivore Toppings:
Crispy bacon bits
Whipped cream (just heavy cream whipped)
Shaved frozen liver or marrow (for adventurous eaters)
Salt flakes