12 August 2008

Lemon Kefir Ice Cream (for Marcy)

My friend Marcy sent me this recently:

Lemon Kefir Ice Cream
  • 400 ml (1 2/3 cups) kefir
  • the zest from a large organic lemon
  • 60 ml (1/4 cup) lemon juice
  • 130 grams (1/3 cup plus 2 tablespoons) agave syrup (I used sugar)
  • a good splash of limoncello (or rum, or cacha├ža) (optional) (I used a bit of rum)
Makes about 1/2 liter (1/2 quart).

Combine all the ingredients in a mixing bowl and whisk until blended. Cover, refrigerate for an hour until well chilled, and churn in your ice cream maker according to the manufacturer's instruct
ions. Serve with thin butter cookies, a handful of berries, and/or candied violets.

I'd be good with buttermilk as well. I added maybe 1 - 2 Tbs rum and it keeps the ice cream from freezing too hard. It's super simple, and really good. Considering the kefir was "low-fat," this didn't have that disappointing flavor and texture that most frozen yogurt has. It's very rich, and smooth, and has that nice tang of the kefir.

Garnished with miniature edible marigolds called "Lemon Gem."


3 comments:

  1. I just saw an episode of "good eats" on ice cream tonight. Nice idea with the Kefir. Looks great with the flowers too!

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  2. Mmm, that sounds so good. I've got to try that.

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  3. i tried this the other night, got it from chocolate and zucchini's blog. it was a bit too hard for my taste, even with the alcohol. i make my own kefir with skim milk, maybe i'll have to do a batch with whole milk and see if it's creamier!

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