Probiotic ice cream recipe: Fermented in water kefir. Blended.

It’s winter, it seems… Our lovely guests this weekend, just took this lovely shot of the Pont d’Arc:

pont-d-arc

Late November, 2015

Not really the time to make ice cream, but nice to think of summer.

Again this year we made a lot of probiotic ice cream. All kinds of flavours, some too much to deal with. Anything goes for a try, though, I’d say, just mix up the environment you live in, make fermentation bins of local berries, fruits, nuts, greens, and have a bacterial party:

Probiotic ice cream recipe: Fermented in water kefir. Blended.

How to:

Make water kefir.

Filter.

  • restart kefir grains or give them away or let them join your compost.
  • or add a few to the mix, if you know your way around eating living yeast (which might include Hanseniaospora valbyensis, Lachancea fermentati, Saccharomyces cerevisiae, Zygotorulaspora florentina, but there is remarkably little known about any strains’ compositions out there, their local variations and transformations, let alone their origins or trajectories. In this day and age you’d wish there was a global mapping of different probiotic scoby strains as they distribute themselves across the planet. Imagine them across time and space as they make alliances with life forms of which we are unaware, yet are exposed to, meeting local fruits and their mouldy friends in the air, spit, sweat of the handlers, maybe a wee bit of a child’s urine, it tends to get in places.)

Fill fermentation vehicle.

  • Any kind, as long you can get your hand in to it and move the contents around.

Add tastes.

  • local berries and fruits are the obvious. Grated ginger, turmeric, tiger nuts, who knows. Vanilla, of course. Coconut milk. Goat’s milk. Whatever you add it affects both taste and texture, of course, some going well together – and then suddenly not – and other combinations resulting in too cheesy to be funny as ice cream. Many berries/fruits go well together — common sense and experimentality in the balance here — and some nuts better than others can provide a traditionally creamy substance, if you want that sort of thing dairy free.
  • you can also ferment whole fruits with their peel – like clementines; maybe 4-8 days. Grape fruits with peel are full on, for bitter lovers! If you’ve used citrus juice for other purposes, you can use the peels alone (see below).
  • NOTE: If you ferment longer periods you should cuddle your fruit regularly, especially those floating, so that  their surface above the kefir is rotated regularly to avoid attack from airborne microbial dimensions. Keep it rocking and rolling.

IMG_20151002_163654Ferment.

  • a day or two if you have no peels.
  • NOTE: Bananas tend to turn themselves and the environment into something that tastes and feels alcoholic. In some cultures that kind of drink is given to small children, but you might want to avoid that, although once frozen it tastes and feels less alcholic and can add well to texture, if you’re lucky. Humans were once drunken apes who could live on fallen fruit (fall, fruit, no reference intended here!) gone rotten, while gnawing on starches, moving about a lot, covering ground. My grandfather still fed me malt beer in the 1970s with about 0.5% alcohol if my memory serves.
  • Nice one: pine apple with the peel (top and bottom cut off, only sides left), then peeled when fermented and blended back into the kefir. Wow.
    • Gives a great taste of pineapple in the kefir itself, in case you just want pineapple kefir and then eat the partly fermented or activated pineapple, and not make ice cream. Can also be incredibly delicious, sweet, softish pears being particularly special, but that also makes them very good for creamy ice!
  • Mango peels are good stuff as well. Fermentation ripens them really well if you are getting them hard from far away. Remember to remove the stone! Ehh..
  • When fermentation is done and if you think so, then take away some of the kefir to give the ice some more substance – i.e. you tend to need an environmental volume exceeding a sensible amount of waterish liquid for rather creamy outcomes, but obviously you don’t have to. However, the kefir you would have if you took two litres of a gallon, say, and did something else with it – it would provide a good fruity base for some other fermentation – keep recycling your liquids etc.

Blend kefir & contents.

  • NOTE: when you have further added or removed whatever you need/want.
  • We mostly add things like avocado and certainly eggs after the initial fermentation, but come to think of it I will try to ferment  it with eggs, to which I will add honey as a reliable measure of a balance suitable for human intercourse. We also use a lot of fresh turmeric for that reason and when we don’t want turmeric taste I might still add a dash of dried, powdered root – the same goes for cinnamon. I almost add those powers to everything (burgers, broths, spuds), if I let it stand about. I have great faith in their help interfacing with the bacterial realms, as well as internally. If you haven’t had a well balanced, creamy turmeric ice cream…
  • You can also ferment it again, now that it is blended. That can fast turn sour in good or in bad ways, try it out. Mixture, temperature, climate, season, moon, all matter. Expose it to the air for a day in the kitchen, let some fruit flies sit on it (I tend the wave normal flies  away). Taste it often (i.e. provide spit samples) and stir it up a few times. Feel it out. It will grow on you.

    IMG_20150519_225812

Transfer to form/mould/container for freezing.

  • We use silicone, but no product endorsements here.

Freeze.

Remove from freezer.

Eat.

  • Some children need time to adjust and you might have to make it very fruity and sweet in the beginning, a good dose of not-fermented fruit and/or honey, to get them on board. (Then you put less and less and less until a strong kefir, one that even makes your nose turn slightly, is still enjoyed.).

Feel better.

Probiotic ice cream recipe: Fermented in water kefir. Blended.

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