Last week, we discussed milk kefir and kefired cream, so I won’t go into a lot of detail about the subject. However, I did promise a recipe for kefir ice cream! This ice cream is a probiotic treat – rich, tangy, creamy, nourishing, and delicious! This is not the kind of ice cream that you sit down and eat a ton of. It is very rich, due to the fact that the recipe only calls for kefir cream. You only need a very small serving to be satiated, however, the tangy flavor of the kefir does help cut through some of the richness.
Over the years, I have experimented with a lot of different ice cream recipes. The thing that I always struggled with, and I hear other people struggle with too, is that homemade ice cream sets up as hard as a rock. I always wondered if there was a way around that, without using stabilizers and other junk. Thankfully, I stumbled across a post from GNOWFGLINS and my ice cream making improved dramatically. Wardeh gives 7 tips for perfect homemade ice cream, and the two things that took my ice cream to a new level are:
- Use more cream and less milk. Like Wardeh, I use 100% cream in my recipes (no milk or 1/2 and 1/2 — just cream).
- Use a solid sweetener like coconut sugar, rapadura, sucanat, or organic cane sugar. Using liquid sweeteners like honey and maple syrup (affiliate links) adds more water to the ice cream and leads to a harder setup in the freezer. Also, it is helpful if the sugar is super fine, so I whiz mine up in my food processor first.
Now, my homemade ice cream does get hard, but not so hard that I can’t scoop it out of the container if I’m impatient and just want to eat ice cream now! That said, homemade ice cream does taste much better when it has been allowed to warm up just a tad. A little meltiness (like the photo above) of the cream allows for the rich flavors to become much more prominent. Try letting it sit out for 5-10 minutes before serving. Try topping it with some homemade coconut oil “Magic Shell” for an extra special treat!
Kefir Ice Cream: Vanilla or Chocolate
makes 1.5 quarts
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4 cups kefired cream
8 pastured egg yolks (from a source you trust)
1/2 cup granulated sugar of your choice (super fine)
2 tbsp. high-quality vanilla extract
1/4 tsp. sea salt (I like this super fine Himilayan sea salt)
For chocolate ice cream, add 1/4 – 1/2 cup high-quality cocoa powder to the ingredients above.
1. In a large mixing bowl, beat the eggs on low speed until creamy. You can also do this by hand, or use a blender or food processor.
2. Add the sugar, vanilla and salt and mix until combined and the sugar has dissolved. If you’re making chocolate ice cream, add the cocoa powder in at this step.
3. Pour the kefired cream into the egg mixture and mix on low until completely combined.
4. Chill the mixture in the fridge for a minimum of 4 hours, or overnight.
5. Pour liquid into your ice cream maker and proceed according to your manufacturer’s instructions.
6. When the ice cream is done, pour into a shallow dish and freeze for several hours before serving. If the ice cream sets up too firm, then let it sit out for 5-10 minutes and it will soften. The flavor will be much better after it has warmed up a little.
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