carnivore and-not-so-carnivore ice cream
Preparation
To separate the white from the yolk:
You can crack an egg in half and shuffle the yolk back and forth between the shells until the white falls away, but I find it easier to just crack the egg in half and dump the contents into one hand. The white runs off pretty quickly this way and there's less of a chance of breaking the yolk on the shell. Try not to drop the yolk.
The Full Carnivore Version
Ingredients
• two egg yolk
• two cups of heavy whipping cream
Procedure
Blend the egg yolk and the heavy whipping cream until the color is consistently off-white. Don't over blend with an electric mixer or you will end up with whipped cream.
Place the mixture in the freezer for 30 minutes, remove, blend again until smooth, and place back in the freezer for one hour.
The Almost Carnivore Version
Ingredients
• one egg yolk
• two cups of heavy whipping cream
• 1/2 tsp of imitation vanilla
Procedure
Blend the egg yolk and the heavy whipping cream until the color is consistently off-white. Don't over blend with an electric mixer or you will end up with whipped cream.
Place the mixture in the freezer for 30 minutes, remove, blend again until smooth, and place back in the freezer for one hour.
This one is still technically carnivore if you use the imitation vanilla that comes from a beaver's anal glands. If you use the artificial one then it's absolutely not carnivore. Also check which liquid it's suspended in, those using alcohol add a terrible taste and may cause headaches.
Disclaimer and Warnings
In addition to the raw egg disclaimer, I find that adding a sweetener to the small amount of carbs from the cream will induce cravings for even more carbohydrates or other sweeteners, so I don't use any sweetener. I recommend avoiding any sweetener, but if you do add some, add as little as possible.
Tags: low sugar, cookbook, carnivore
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