This ice cream is made from kefired heavy cream and is so incredibly luscious and creamy. The richness out-does Hgen-Daaz but with the tangy flavor of frozen yogurt. This has become one of our favorite ways to get good fats and probiotics into diet.
To make the ice cream, kefir pure heavy whipping cream for at least 24 hours and strain out the grains (I would use between 2 and 4 pints). Mix honey and vanilla into the kefired cream to taste, several egg yolks if you want (I add at least 3), and pureed fruit if you want. Then freeze in an ice cream maker. This also makes creamy popsicles with the "feel" of a fudge-sicle.
Mmmmm...can't wait to make kefirred cream and try this!
ReplyDeleteWhat ice cream maker do you use?
ReplyDeleteThanks,
Victoria
I have a cuisinart one that I love.
ReplyDeleteCan you give exact measurements?
ReplyDeleteI can give estimated amounts (we haven't eaten this in awhile). Combine 3 cups of kefired cream with 3 egg yolks, 1/4 cup honey, and 2 tsp vanilla extract. Taste it and see what you think. The flavor will be pretty much the same after it freezes. If you are limiting honey you could start with 1 T and work up from there to the amount you like.
ReplyDeleteThis recipe tastes like cheesecake, it's good with apples dipped in it. Annabelle (age 11)
ReplyDelete