Sorry for the hiatus. The spring was relative uneventful for fermenting ’round here. But there’s some activity, in spite of the cool summer we’re having here. More to come. This post courtesy of maprenger:
Lemon Kafir Ice Cream
1&1/2 c kefir or plain yogurt
Zest of 1 large lemon
1/3 c lemon juice
6 oz agave syrup
mix all ingredients together in a glass bowl…cover with wrap & put in freezer for 2 hrs…remove and blend or process until smooth…return to freezer until ready to serve…
options & substitutions & suggestions…maple syrup, sugar or honey&sugar…buttermilk…
This is one of the easiest “ice creams” i have ever made and proved to me that you do not need a ice cream machine to make terrific delights! i originally made this with milk but was inspired by kai’s blog
to try this transition. it seem to have the texture of gelato and sherbet and can’t be beat on a hot summer’s day in chicago or baltimore! I first served it all by itself, but along side shortbread cookies or a
slice of lingonberry sour cream cake and berries…just a taste of heaven! hope you enjoy….
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