Carnivore egg-yolk custard ice cream
Real custard ice cream with no sugar at all: egg yolks cooked with cream and a little whole milk, chilled and churned. Without sugar it is not sweet. It tastes mild, creamy and gently milky, like the cold custard at the bottom of the bowl, and it freezes firmer than bought ice cream, so give it a few minutes on the counter before scooping.
- Time
- 25 min (15 prep + 10 cook)
- Servings
- 4
- Per serving
- 380 kcal
- Protein
- 8 g
Ingredients
- 1 tsp gelatin, unflavoured powder
- 2/3 cup whole milk
- 1 1/3 cups heavy cream
- a pinch salt
- 5 large raw egg yolks
- 1 tsp vanilla extract (optional)
Steps
- Pour 3 tablespoons of the cold milk into a small cup, sprinkle the gelatin over it and leave for 5 minutes to soften.
- Warm the rest of the milk with the cream and salt in a saucepan until steaming, without letting it boil.
- Whisk the yolks in a bowl, then slowly pour in the hot cream, whisking all the time. Pour it all back into the pan and cook over low heat, stirring with a spatula, for 6–8 minutes, until it coats the spatula and reaches 160°F. Keep it under 180°F so it does not curdle.
- Take off the heat and stir in the softened gelatin until it has melted, and the vanilla, if using. Strain into a clean bowl, cool, cover and chill for at least 3 hours, until completely cold.
- Churn in an ice cream maker for 20–25 minutes, until thick like soft-serve, and eat right away or freeze 2 hours for a firmer scoop. With no machine, freeze it in a shallow tin for 3 hours, stirring hard every 30 minutes.
- With no sugar it sets firm, so leave it on the counter for 10 minutes before scooping. Keep frozen for up to 1 month.
Good to know
It tastes plain. Can I sweeten it?
Plain and creamy is what it is without sugar. If you are not strict, a tablespoon or two of honey stirred into the warm custard, with the vanilla, makes it taste like a classic French vanilla.
Alternative
Per
- Calories
- 270
- Protein
- (8%)
- 6 g
- Fat
- (87%)
- 26 g
- Carbohydrates
- (5%)
- 3 g
- of which sugar
- 3 g
- Fiber
- 0 g
- Sodium
- 70 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1521 kcal goes into the pot and 584 g of ingredients comes out as about 563 g of food: 270 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.