While chatting with a couple friends on facebook a couple weeks ago, I got some tips on making kefir ice cream. Last time it didn’t go so well and Ann Marie from Cheeseslave and Christine from ButterBelle made me realize it turned out icey because I had not used near enough cream – a major no-no when making ice cream!
A cool and creamy treat made with probiotic and nutrient dense ingredients? Is it to good to be true?
Do you have a great recipe that’s wheat free? Using the permalink from one of your recent posts, link it up below! And don’t forget to check out the gluten/celiac podcast with Dr. Tom O’Bryan as well as the other gluten free posts here on the blog this week!
- 1½ cups raw cream
- 1½ cups whole milk
- 3 pastured egg yolks
- ⅛ (or a large pinch) celtic sea salt
- ½ – ¾ cup real maple syrup
- 2 tsp vanilla OR ½ tsp vanilla and ½ vanilla bean
- Combine cream and milk (you can use all cream if you prefer – I just never get that much with my cow share) and let sit out overnight, or at least 12 hours, with kefir grains. This cultures the dairy and gives it wonderful probiotic properties while also making it easier to digest! In the morning strain out the grains and place into the refrigerator to cool completely.
- About one hour (or more) before making the ice cream, stir the remaining ingredients into the cream mixture. This will make sure everything is nice and cold when it goes into the ice cream maker.
- Pour into your ice cream maker and follow manufacturers directions. (mine takes 30 minutes)
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