One thing I love about being a blogger is that sometimes a series of events come together to create the perfect dish; and the byproduct of that is, of course, a blog post.
1. Last week was a very busy one for me, I had a bunch of blog-related events to go to, one of which was a trip to an Organic Dairy Farm in Abbotsford. It was a perfect day for it–warm and sunny–and we got to bottle-feed baby cows, and learn the inner workings of how milk gets from the cow to our refrigerators. The nice folks at Olympic Dairy sent us home with a cooler full of yogourt, and included in the cooler was a big jug of Strawberry Kefir.
2. It’s now strawberry season here in Vancouver. You can find strawberries in the Farmer’s Markets, and some of the grocery stores here in the Lower Mainland. I always love this time of the year. The annual arrival of strawberries, asparagus, and garlic scapes, to me, always symbolizes the beginning of summer.
3. I had a conversation online the other day with Harriet and Emily about making Kefir (in reference to my last post). In that conversation, Emily mentioned that she liked making Kefir into ice cream.
1 + 2 + 3 = Strawberry Kefir Ice Cream!
You might remember a recipe I posted about this time last year, that showed you how to make Strawberry Frozen Yogurt. This is a very similar concept; there’s no eggs to thicken this “ice cream.” There is, in fact, no actual cream in it, either. It has that slightly tangy flavour from the kefir, but that makes it, as far as I’m concerned, even more refreshing. Things that are too sweet feel heavy to me.
Additionally, you get the probiotic benefits of kefir. Freezing it for a long period of time will abate some of the positive effects of the good bacteria, but it won’t last that long. Trust me.
- ice cream maker
- 1/2 cup fresh strawberries
- 1 cup strawberry kefir (I’m using Olympic Dairy Organic Kefir)
- 1/2 cup regular kefir (I used the stuff I made last week)
- 1/3 cup sugar
- 1/2 tsp vanilla
- Wash and hull the strawberries, and quarter them, or even cut them into eighths, if they are really big ones. Drop them into your blender with about 2 tbsp of the strawberry kefir. Puree until smooth. Add the sugar and blend again.
- Add the additional kefir (both kinds) and blend until smooth. Finally, stir in the vanilla. Taste, and make sure it’s sweet enough; you may want to add more strawberry puree or sugar if it’s too tart.
- Freeze the ice cream according to your ice cream maker manufacturer’s directions. I have a Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker, and it took about 15 minutes to achieve the correct consistency.
- Scoop out of your ice cream maker, and place into a plastic container, and place in the freezer to allow to freeze until it’s hard (at least a couple of hours).