Monday, December 30, 2013

Lemon Kefir Ice Cream

The inspiration for this Ice Cream came from the Blog Chocolate and Zucchini.  I gave myself a Kefir kit for Xmas, and as cooking kills the good bugs,  I was using Eat you Books to search for uncooked recipes.  This is one that I found.  I used Meyer lemon which has a mild taste.  It took 50 minutes to churn and I used the sorbet paddle.  The basic mix was made in the TMX.

Into TMX bowl measure
400 mils Kefir. ( or plain yoghurt)
Zest,  (remove with vegetable pealed) and 60 mils.  of lemon juice.
130 mils of Agave syrup.  ( or sweetener of choice).
Optional, good splash of Lemoncello.

Mix at speed 10 for 20 seconds.
Churn in Ice Cream machine for 50 mins approx.