Summer’s here and what better time in a year to go for probiotic-based ice cream..

Indeed, it is possible to make your own ice cream (even without a machine) using probiotic cultures as a start. In the example above I used milk kefir (~250 mL),  milk kefir cream (~150 mL), whipped cream (~250 mL), honey (6 tablespoons, *yep I know*), mashed frozen berries (250 mL) and a table spoon of Countreau.

The recipe is based on http://yogurthydro.com/blog/maple-walnut-milk-kefir-ice-cream-without-a-machine/

The comment I have on the directions in the recipe is that I would slightly modify the routine to keep the ice smooth (i.e. where every 20-45 minutes of freezing you stir, and then go back to -20, this is done three times). I would definitely increase the number of stirs or use an alternative method such as zip-bags where you use an inner zip bag with the ice cream and an outer one with a salt solution, you can then knead the ice a couple of times which might be easier to do in terms of handling, and the result is a perfectly smooth ice cream. Will definitely try this out and post on the results when the next batch is done!

Go try the recipe and experiment viciously! We’d love to hear what you’ve come up with!