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Awesome. Might have to take my ice-cream making to the next level and include the whites as you have..

Do you then just pop the mixture in the freezer to harden i.e. don't need an "ice-cream maker"....

My current method is good for quick turn around i.e. 5 min prep and 10 mins in the ice cream maker, but doesn't freeze well at all. Turns into a brick.

Do you think honey would work as the sweetener in your method or is the sugar a must?

We need an appropriate hashtag. Not sure #creamteam will age well 😂

Brisket 11mo ago

I use 500ml cream & 6 egg yolks.

I make a custard over the stove before cooling & then dumping into the ice cream maker.

It's velvety smooth & isn't too hard when frozen.

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Discussion

GreatGrandMan 11mo ago

Thanks mate. Another option to try. Looking forward to perfecting my methods

Brisket 11mo ago

I made a batch yesterday and it's hard but not rock hard - still scoops with a spoon. Really nice.

I used 600ml cream (not 500ml), 6 egg yolks, 2/3 cup sugar, 1tsp salt & 1tsp vanilla.

I heat the cream in a pot with the sugar & salt until it's dissolved. I then add some of that mix to the egg yolks before adding it back to the pot.

Heat while stirring constantly until it thickens & coats the back of the spoon. You can strain it if you get lumps (from not stirring).

Cool before putting in the ice cream machine.

Jen 11mo ago

I love seeing all my carnivore friends coming out as icecream enjoyers. 💜💙💚💛🧡