Carnivor vanilla ice cream

Ingredients (Makes about 4 servings)

• 2 cups heavy cream (raw or pasteurized, no additives)

• 4 egg yolks

• 2 tbsp butter (adds richness; optional but amazing)

• 1½ tsp vanilla extract (or ½ vanilla bean, scraped)

• Optional: 1–2 tbsp beef gelatin (for firmer, scoopable texture)

• Optional: pinch of salt

 Instructions

1. Warm the Cream
   In a saucepan over medium-low heat, warm the heavy cream and butter (if using) until small bubbles form around the edges—do not boil. Remove from heat.

2. Temper the Egg Yolks
   In a bowl, whisk the egg yolks. Slowly drizzle in about ½ cup of the hot cream while whisking constantly. This tempers the yolks so they don’t scramble.

3. Cook the Custard
   Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of a spoon—about 5–8 minutes.

4. Add Vanilla & Optional Gelatin
   Remove from heat. Stir in the vanilla and, if using, sprinkle in the gelatin while whisking (make sure it dissolves well).

5. Cool & Chill
   Pour the custard into a container and let cool to room temperature. Then cover and refrigerate for at least 4 hours, or until fully chilled.

6. Churn the Ice Cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). It should thicken to a soft-serve consistency.

7. Freeze for Firmer Texture
   For scoopable ice cream, transfer the churned mixture to a container and freeze for another 1–2 hours.

 Serving Tips

• Let sit at room temp for 5–10 minutes before scooping if frozen solid.

• Top with whipped cream or crispy bacon bits for a wild carnivore twist.