• Chef’s notes
• Ingredients
• Equipment
• Instructions
• Serving
• Details
• Ingredients
• Directions

§Chef’s notes

§Ingredients

• 4 egg yolks
• 1 pint heavy cream (preferably A2 milk cream)
• 1–2 teaspoons or tablespoons honey
• 1–2 teaspoons or tablespoons maple syrup
• 1 pinch salt flakes
• Bitcoin Beans 100% cacao
• Cacao nibs

Optional - Oshi Hodl Butter of course :)

§Equipment

• Small mixing bowl
• Hand blender
• Freezer
• Plastic wrap or towel for covering the bowl

§Instructions

1. Separate the egg yolks and place them in a small mixing bowl.
2. Pour in the pint of heavy cream. The cream is key for creating a thick and fluffy ice cream texture.
3. Add honey and maple syrup (about 1 teaspoon to 1 tablespoon each, depending on sweetness).
4. Add a small pinch of salt flakes.
5. Blend the mixture with a hand blender for about 5 minutes, until it thickens.
6. Cover the bowl with plastic wrap or a towel and place it in the freezer for about 1 hour.
7. Remove from the freezer and blend again for 1–2 minutes.
8. Return to the freezer for another 1–2 hours.
9. Repeat the freeze-and-blend cycle 1–2 more times to break up ice crystals and create a smoother texture.
10. During the final blend, mix in the Bitcoin Beans 100% cacao and cacao nibs to taste.
11. Freeze until firm.

§Serving

If frozen overnight, move the bowl to the refrigerator or counter for a short time before serving so it softens slightly and scoops easily.

Enjoy.

§Details

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 4-6
• 🍽️ Servings: 2

§Ingredients

• 4 egg yolks
• 1 pint heavy cream (preferably A2 milk cream)
• 1–2 teaspoons or tablespoons honey
• 1–2 teaspoons or tablespoons maple syrup
• 1 pinch salt flakes
• Bitcoin Beans 100% cacao and Cacao nibs
• Oshi Hodl Butter

§Directions

1. See above