Carnivore Ice Cream

• 0.33 cups heavy cream
• 1 egg yolks
• 0.17 tsp coarse salt

Instructions

1. 1

   Whisk yolks and salt in a heatproof bowl until pale and thick, about 2 minutes.

2. 2

   Heat cream in a saucepan until steaming, not boiling.

3. 3

   Pour hot cream into yolks in a slow stream, whisking constantly to temper.

4. 4

   Return mixture to the saucepan. Cook on low, stirring with a wooden spoon, until it coats the back of the spoon (170F internal). Do not boil.

5. 5

   Strain through a fine sieve into a bowl set over ice. Chill completely.

6. 6

   Churn in an ice cream maker per manufacturer instructions, or pour into a loaf pan and freeze, stirring every 30 minutes for 3 hours.

7. 7

   Optional: for a sweeter broad-tier version, whisk 2-3 tbsp raw honey into the yolks in step 1. Do not serve to children under 12 months if honey is added.