After struggling in vain to find an ice cream brand that really knows me and also meets my high standards for ingredients (simplicity and quality), I took matters into my own hands. I found an ice cream machine on craigslist for $20 (it’s one of those items that’s always available on Marketplace, OfferUp, or at your local thrift shop). I then studied classic recipes and tweaked them to incorporate cultured dairy.
Dairy Kefir Ice Cream Version
Using milk kefir as the base instead of milk, the finished product is slightly tangier than ice cream, but not quite as tangy as frozen yogurt.
I usually make the recipe with non-cultured heavy cream, but you could also “kefir” the cream, too.
Make Kefir Cream (Optional-- uncultured heavy cream works fine)
In a pint-sized jar, add 12 ounces heavy cream and 1/4 cup finished milk kefir. Stir occasionally. Wait 24-48 hours, or until cream thickens and tastes sour. See full recipe.
Prepare & Chill Base
Add eggs and honey to a 3 quart or larger pitcher or mixing bowl with a pouring spout. Beat until incorporated.
If using vanilla beans, split beans lengthwise, and scrape out the insides into mixing bowl. Add long bean pod pieces (3" or longer) to mixing bowl. If not, add vanilla extract.
Add kefir, cream or kefir cream, salt, and lemon zest to pitcher/bowl. Whisk to combine.
Place mixture in refrigerator to chill overnight or up to 8 hours.
Make Ice Cream
Fish out vanilla bean pods from mixture.
Whisk ingredients together (settling may have occurred during chilling).
Follow machine instructions for making ice cream. Be careful not to overfill the machine, otherwise it may overflow or not freeze properly.
When mixture has aerated and resembles soft-serve ice cream (usually 15 to 20 minutes for most machines), add the mix-ins. Let machine run a few more minutes.
This dairy-free vegan version uses coconut cream and coconut milk as the base, and culturing it with water kefir (aka tibicos). It (obviously) has a mild coconut flavor, but it’s not overpowering. I also found that this tends to be very hard once frozen. So give it an extra few minutes to thaw before serving!
Ingredients
combine in a pitcher
Stir well
after chilling, add to ice cream maker
time to add mix ins!
15 minutes of churning
Dispense into containers and chill at least 8 hours
Add coconut cream, water kefir, sugar, lemon zest and sugar to a 3 quart or larger pitcher or mixing bowl with a pouring spout. Whisk or stir to combine.
If using vanilla beans, split beans lengthwise, and scrape out the insides into mixing bowl. Add long bean pod pieces (3" or longer) to mixing bowl. If not, add vanilla extract.
Place mixture in refrigerator to chill overnight or up to 8 hours.
Make Ice Cream
Fish out vanilla bean pods from mixture.
Whisk ingredients together (settling may have occurred during chilling).
Follow machine instructions for making ice cream. Pour mixture in slowly, being careful not to overfill the machine, otherwise it may overflow or not freeze properly.
When mixture has aerated and resembles soft-serve ice cream (15-20 minutes for most machines), add the mix-ins. Let machine run a few more minutes.
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