Carnivore Browned butter ice cream

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 4-6 hours
Total Time: 4-6 hours 25 minutes
Servings: 4-6

Ingredients

• 1 cup unsalted butter
• 2 cups heavy cream
• 4 large egg yolks
• 1/2 cup powdered erythritol (or sweetener of choice, optional)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Brown the Butter:
   • In a medium saucepan, melt the butter over medium heat.
   • Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
   • Remove from heat and let it cool slightly.
2. Make the Ice Cream Base:
   • In a large bowl, whisk the egg yolks and powdered erythritol (if using) until the mixture is pale and slightly thickened.
   • Slowly pour the browned butter into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
   • Once combined, set aside.
3. Heat the Cream:
   • In another saucepan, heat the heavy cream over medium heat until it starts to simmer.
   • Slowly pour the heated cream into the egg yolk and butter mixture, whisking continuously.
4. Cook the Custard:
   • Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes.
   • Do not let the mixture boil.
5. Chill the Custard:
   • Remove the custard from the heat and stir in the vanilla extract (if using).
   • Pour the custard into a bowl and let it cool to room temperature.
   • Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Churn the Ice Cream:
   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze the Ice Cream:
   • Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
8. Serve:
   • Scoop the ice cream into bowls and enjoy your creamy, buttery carnivore-friendly treat!

Tips

• Sweetener: The powdered erythritol is optional and can be omitted if you prefer a purely carnivore recipe. The butter and cream provide natural sweetness and richness.
• Butter: Watch the butter closely as it browns to prevent it from burning. The browned butter adds a rich, nutty flavor to the ice cream.
• Chilling: Ensure the custard is thoroughly chilled before churning to achieve the best texture.

Enjoy your delicious and creamy Carnivore Browned Butter Ice Cream!