Kefir Ice Cream
2 cups kefir (you can substitute yogurt, buttermilk, whole coconut milk or whole milk)
1 cup kefir cream made with heavy cream (can substitute regular cream)
2 pastured eggs
2 tsp. real vanilla extract (not artificial)
¾ cup organic sugar or Sucanat (if using raw honey, reduce the amount by almost half)
Beat eggs together well then beat in sugar. Less is more on the sugar. The finished product will be slightly less sweet. Blend in the kefir cream and vanilla. Transfer to the ice cream maker and follow the instructions that came with the machine.
(If you don’t have an ice cream maker and will be home most of the day, you can make it without. Place the mixture in a freezer-proof container. After an hour, pull the sides away with a fork (freezes from outside in) and mix well. Do this every hour and by dinnertime, it should be done.
Some great variations to this basic mixture would be:
Chocolate: Add 2/3 cup organic cocoa powder and eliminate the vanilla. Increase the sweetener to taste.
Strawberry: Add ½ to 1 cup of crushed strawberries or any other fruit for that matter. Mangos work really well too.
Mint: Decrease the amount of vanilla extract and add 1 to 3 teaspoons mint extract. You could also add organic dark chocolate chips or a small amount of chopped up chocolate bar.
Turtle: Add toasted organic unsweetened coconut flakes, toasted organic soaked pecans, and organic dark chocolate. Drizzle with honey or homemade caramel sauce.
Lemon: Use a fine grate and grate the zest of one lemon and add the juice from that same lemon. Limes work in much the same way.
The variations are limitless. Use your imagination.
Adapted recipe and photo courtesy of Cultures for Life
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