Probiotic Ice-cream
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Serves: 2.5 pints
Preparation time: 25 minutes
Churn time: 20 minutes
Ingredients
- 2 cups Heavy Whipping Cream
- 1 1/2 cups Plain Yogurt
- ½ cup Plain Kefir
- 2 ¼ tablespoons Inulin
- ¾ cup White Granulated Sugar
- 2 ½ tablespoons Vanilla Bean Paste
- 1 drop of yellow food coloring
Instructions
- In a large bowl, combine the heavy whipping cream and plain yogurt.
- Separately, in a small bowl, stir together the Kefir and inulin until dissolved.
- Whisk the kefir/inulin into the large bowl.
- Whisk in the granulated sugar, then whisk in the vanilla bean paste and add one drop of food coloring.
- Cool to at least 40 degrees Fahrenheit in an ice bath.
- Freeze in tabletop ice cream freezer for 20 minutes.
- Allow ice cream to ripen for at least 24 hours.
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