Get ready to unleash your inner carnivore with a spoonful of creamy, dreamy, and oh-so-fluffy indulgence that’s as stealthy as it is satisfying! If you’ve been prowling the web, hunting down a truly carnivore ice cream recipe, you’ve likely been ambushed by a jungle of posers — those sneaky recipes that boast a “carnivore” badge, only to reveal their true plant-based spots.
Duration:
Prep time: 15 minutes
Additional time: 6 hours
Total time: 6 hours 15 minutes
Yield: 6
Ingredients
- 1 1/2 cups = 350 ml heavy cream
- 4 very fresh yolks from grass-fed organic eggs
Instructions
- Beat the heavy cream with an electric mixer until stiff peaks form.
- In another bowl, beat the yolks until pale and fluffy.
- Fold the egg yolks into the whipped cream. Mix with a spatula until smooth.
- Transfer into a 1-qt (1 liter) container. Level the surface with a spatula.
- Close the container or cover with a plastic foil.
- Freeze overnight, or at least 6 hours.
- Remove from the freezer 30 minutes before serving.
- Enjoy!
