I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.
This strawberry Ice Cream with kefir cheese is creamy, dreamy, and made with fresh in season strawberries and probiotic rich ingredient such as kefir-cheese. Cold, smooth, very refreshing. It's a perfect summer dessert.
Strawberry is one of those fruits that we like to harvest ourselves and use through the year. Yes, I have entire freezer dedicated to local produce that we are collecting in their peak season.
Its our go to for after school activities.
My oldest son, who is a chocoholic, said this strawberry ice cream is the best so far. you made.
Ice cream distills some of the most complex culinary science into cold, creamy magic, but it's actually simple to make yourself. Follow my easy directions and get start churning. Feel free to use other fruit in this application.
What do I need to make Strawberry Ice Cream with Kefir Cheese?
The easiest way to make homemade ice cream is with an ice cream maker. They’re usually not too expensive and are simple and fast to use. The one I have uses a bowl that stays in the freezer until I’m ready to use it. Then I just add the ice cream mixture and turn it on. If you don't have one its not problem, will freeze anyway.
Kefir cheese - its one of the best thing that you can do with a plain kefir.
Take a look at this video on how to make your own kefir and kefir cheese.
But if you are pinched for time, why not buy it? And this one is my favorite brand, that has been long time on a market, and my middle son grew up on this product.
Fresh strawberries - lovely if can get your hands on real sweet and juicy berries from a farm. Store bought is ok too.
Egg yolks - for richness and nutrition boosting ingredient. That also helps to make extra smooth and velvety texture.
Heavy cream - fat in the base means there is less water to freeze unlike milk. Also fat lubricates the tongue so that ice crystals aren't as noticeable, and it solidifies when chilled, trapping air during churning.
Corn starch - just a bit helps trap water as well, so that it can't freeze.
WHY KEFIR-CHEESE FOR THIS STRAWBERRY ICE CREAM?
In my house we don't skip a day without probiotic rich food. And dessert is not an exception. Why not boost your sweets with something that benefit your whole body. Kefir-cheese is a magic ingredient that does everything what kefir does, without any extra liquid. Its a powerhouse of good bacteria.
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is crucial to our over all health. Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
In our world today with an enormous amount of stress, antibiotic over usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices every day, every meal is one of the easiest ways to support the microbiome.
Based on a 2019 study, there are more than 50 species of probiotic bacteria and yeasts, such as the following types:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus casei . And this just some of them, the list goes on and on.
If you take time and make your own ice cream, take a few more steps and do your home made ice cream cones. It's easier than you think.
MORE ICE CREAM RECIPES:
Let's make this best ice cream ever....
Prep time: 30 minutes
Freezing time: 3 hours (depending on the size of your container)
Total time: 3 hours and 30 minutes
Yield: 12-13 kid-sized servings
Author: Inna of innichachef.com
Ingredients
4 cups fresh chopped strawberries
4 cups heavy cream, I prefer this kind
2 cups raw cane sugar (plus 1/4 cup for the strawberries)
2 duck egg yolks (or 4 chicken egg yolks)
1 teaspoon vanilla extract
Juice of half lemon
1 teaspoon corn starch
1 cup kefir cheese (plain, see the notes above)
Directions
First, whisk together egg yolks, 2 cups of sugar and vanilla. Until everything looks like a pale paste.
In a heavy bottom pot heat up cream (watch closely, cream, like milk, can boil over easily).
Add egg yolk mixture into the cream and continue cooking on very low heat. Use a hand whisk to mix everything and don't leave this mixture, keep whisking until you see a little bit of resistance and it becomes slightly thicker. (If you walk away you may end up with a pot of scrambled eggs). Then set aside to cool down.
In another heavy bottom pot, add your strawberries. On low heat, start cooking.
In a little bowl, dissolve the cornstarch with lemon juice.
To the pot with strawberries add the cornstarch mixture, then add 1/4 cup sugar, mix all together and keep cooking for 2-3 minutes.
Using an immersion blender, puree half of the strawberry mixture and leave the rest in whole pieces. Set aside to cool down.
Now combine the cream mixture with the strawberry mixture, then add kefir-cheese. Mix all together. Ideally at this point, place the ice cream mixture in the fridge for a couple of hours. In the video I didn't have time to do it.
Take the ice cream maker canister out of the freezer and pour in the ice cream mixture. Start churning. After 20 minutes or so (depending on your ice cream maker, I have a KitchenAid ice cream maker) you will notice that the ice cream gets to the texture of soft serve ice cream. Enjoy as it is or pour into freezable containers and place into the freezer for a few hours. If you don't have an ice cream maker, pour the mixture right away into freezable containers. It will take slightly longer to freeze, though.
Now, SCOOP, TAKE A PICTURE, ENJOY! Don't forget to tag me in social media at #innichka_chef on Instagram, Facebook, Patreon or Pinterest.
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