The Ultimate and Improved Kefir Ice Cream Recipe!

KEFIR ICE CREAM

You’ll be delighted to know that that the microbes survive the freezing process ( I did an experiment to prove that you could use a spoonful of the ice-cream to set a batch of milk).

Ingredients:

75 g  sugar ( I used granulated)

25 g corn flour

125 mL of double cream

500ml kefir to your taste - I prefer using fresh kefir, some people like more of a tang in which case use older stuff. Obviously I used homemade though I am sure it will work with shop!

 Method

In a medium-sized saucepan, place cornflour, sugar and double cream.  Heat gently stirring, it first goes very liquidy then starts to thicken.  Remove from heat and leave to cool a bit.  Whisk In 500 ml kefir. Leave a few hours to cool in the fridge (add any other flavours you'd like to try at this stage) and then put in your ice cream maker.  I like lemon zest, or vanilla. 

NB:  If you have a Thermomix or other high speed blender you can freeze the unchurned ice-cream in a shallow container, then break into pieces and then volumise it in the machine ( Thermomix is 20 seconds on level 6, scrape down and repeat).  I found the the texture was rather grainy, and was much superior when a traditional ice cream maker was used.

Mango Kefir icecream.

As an addition for the high speed blender version, I added ¾ bag of  frozen mango chunks at the blending stage.  Completely delicious.  If you’re using a churning ice cream maker, you could separately whizz up the frozen mango before adding it to the churn).  Banana Kefir ice cream has a similar texture.

As it's a recipe with not much fat it sets quite hard and needs 10 to 15 minutes to come to before serving ( though I have heard that this is reduced if you add a splash of Vodka)