Summer Berry & Kefir Ice Cream
When we embrace seasonal eating, we realize the special delight of berries! Where we live, local strawberries appear at the end of May, heralding in summer along with Memorial Day. Following in quick succession are gooseberries, mulberries, raspberries, blueberries and blackberries, these last three overlapping right around the 4th of July in a burst of color and flavor that truly marks the season.
So with berries in abundance, what more fitting summer holiday treat could there be than ice cream! And as you know if you’ve been with us for a while, we’re big fans of kefir here at Lady Farmer. As a nutrient rich and probiotic-packed superfood, we like to use it in all kinds of ways, and ice cream is no exception. The slight tartness of the kefir pairs perfectly with the berries.
A great way to expand the experience of seasonal eating is to make a connection with the source of your ingredients. For instance, you might consider shaking some mulberries out of a tree nearby, or finding a pick-your-own farm for strawberries or blueberries, or visiting a local farmers market and making a day of it with the family. You also might try locating a local source for your raw honey. And of course, we think everyone should be making their own kefir! If you’ve never done it, consider trying it and adding this incredibly beneficial element to your slow food diet. The recipe and instructions are in our new book, The Lady Farmer Guide to Slow Living. You can get your copy here!
However you celebrate your 4th of July, here’s wishing all of you a safe and festive holiday. Hope you enjoy this “berry” delicious treat!
Summer Berry & Kefir Ice Cream
Makes 1 Quart. Note that this recipe requires an ice cream maker.
2 eggs
1.5 cups heavy cream
2 cups milk kefir
1/3 to 1/2 cup raw honey, depending on desired sweetness
1.5 tsp almond extract
1/2 cup combo of blueberries and raspberries (or any berry or chopped fruit of your choice!)
Combine the eggs and cream in a small saucepan and stir constantly over medium heat until mixture thickens somewhat into a custard-like texture. Remove from heat and cool.
Once cooled to room temperature, add the milk kefir, honey, and almond extract and combine.
Add the 1/2 cup of berries and mix lightly, or use an immersion blender just long enough to partially blend the mixture, being careful not to puree completely.
Chill thoroughly in the fridge, 6-8 hours or overnight. Use this mixture in your ice cream maker accordingly. Serve immediately with fresh berries on top for a soft serve treat, or transfer to a container and let the ice cream set in the freezer if you prefer it harder.
