Carnivore Browned Butter Ice Cream

Ingredients

• 6 large Egg Yolks (room temperature)
• 1/4 cup Brown Butter Ghee (store‑bought brown butter ghee (e.g., Spring Sunrise) or homemade)
• 2 cup Heavy Whipping Cream (full‑fat, chilled)
• 2 tablespoon Decaf Coffee (strongly brewed and cooled)
• 1/4 teaspoon Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure vanilla extract)

Instructions

1. Prepare Brown Butter Ghee

   Melt butter in a saucepan over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Remove from heat and let cool to room temperature.

   Time: PT10M

   Temperature: medium heat

2. Measure Cream

   Measure 2 cups of heavy whipping cream and set aside in a clean saucepan.

   Time: PT2M

3. Heat Cream

   Place the saucepan over low heat and warm the cream, stirring occasionally, until tiny bubbles form around the edges and a thin foam appears—just before a full simmer.

   Time: PT5M

   Temperature: low heat

4. Whisk Egg Yolks

   In a mixing bowl, whisk the 6 egg yolks until they become a uniform pale yellow.

   Time: PT2M

5. Temper Egg Yolks

   Slowly drizzle about ¼ cup of the hot cream into the yolks while whisking constantly. Once incorporated, gradually whisk in the remaining hot cream in small batches.

   Time: PT5M

6. Cook Custard

   Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 10‑15 minutes).

   Time: PT12M

   Temperature: low heat

7. Add Flavorings

   Remove the custard from heat and whisk in the cooled brown butter ghee, decaf coffee, salt, and vanilla extract until fully combined.

   Time: PT3M

8. Strain Custard

   Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

   Time: PT3M

9. Chill Base

   Cover the bowl and refrigerate the custard until completely cold, at least 2 hours.

   Time: PT2H

   Temperature: 4°C

10. Churn Ice Cream

    Attach the frozen bowl of the Cuisinart ice cream maker, pour in the chilled custard, and churn according to the manufacturer’s instructions (about 20‑30 minutes) until a soft‑serve consistency is reached.

    Time: PT25M

11. Freeze to Firm

    Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for at least 2 hours to firm up before serving.

    Time: PT2H

    Temperature: -18°C

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

18 g

Fiber

0 g