INGREDIENTS

600 gr strawberries
180 gr white sugar
Lemon juice of half lemon
500 gr milk kefir
250 gr heavy whipping cream
For the strawberry sauce
1 cup strawberries
2 tbs white sugar

INSTRUCTIONS

1.Wash strawberries thoroughly under a running tap and dice them as needed according to their size.
2.In a big bowl mix strawberries with sugar and lemon juice.
3.Allow to sit for an hour until strawberries release their juices.
4.Place all the ingredients in the blender machine and blend until you have a smooth mixture.
5.Pour the mixture into an ice cream bowl and place to the fridge for at least 3 hours.
6.Then pour the mixture into the ice cream maker and follow manufacturer’s instructions.
7.Freeze ice cream in the ice cream bowl for 2-3 hours further until thickened.
8.For the strawberry sauce place strawberries and sugar in a medium saucepan. Place over medium high heat and bring mixture to a boil, stirring occasionally. The strawberries gradually will release their juices without any mashing required. Simmer for 10 min, then remove from heat and cool to room temperature.
9.Serve and enjoy!

Notes

  1. If you don’t have an ice cream maker, place ice cream into the freeze and stir regularly, every half an hour until you have a fluffy ice cream. For better result you should use a mixer (hand or stand), so you have a soft airy ice cream.
  2. You can serve alternatively with fresh strawberries, or strawberry jam.

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