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