Summer is HERE!!! and it’s definitely ice cream weather.
This delicious ice cream adds a probiotic punch by pre-culturing the cream with milk kefir grains. Don’t worry, if you don’t have kefir grains, you can also use cultured buttermilk or sour cream as your starter. Of course you could also just use uncultured cream… but it’s definitely not as healthy. (Can ice cream be healthy?)
I also use honey instead of sugar because it keeps the ice cream soft and prevents crystallization.
- 1 cup milk (cultured)
- 2 cups whipping cream (cultured)
- ½ cup honey
- 1 tbsp vanilla extract
- pinch of salt
- Pre-culture your milk and whipping cream (with milk kefir, sour cream or buttermilk. See notes.)
- Mix all the ingredients together. You may need to heat up the honey to get it to combine with the milk. Just cool everything before putting it in the ice cream maker.
- Follow the instructions on your ice cream maker.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
-You can culture your milk and cream at room temperature with milk kefir grains or using cultured buttermilk or sour cream as a starter. See cultured whipping cream for more info.
-This recipe is for a 1.4L ice cream machine. I have a Cuisinart and I love it.