Kefir Kommunity

It’s summertime and the living is easy. Kick back in the sun and relax with this zippy lemon kefir ice cream. We’ve provided instructions for use with and without an ice cream maker.

Lemon Kefir Ice Cream

-1 and 2/3 cup plain kefir
- the zest from a large organic lemon, microplaned or very finely chopped (a Meyer lemon would be just the thing)
-1/4 cup) lemon juice (the large lemon listed above should yield that amount, but get a second one just in case)
-1/3 cup plus 2 tablespoons agave syrup (or the sweetener of your choice -- maple syrup, rice syrup, honey, or a mix of honey and sugar)
-a good splash of limoncello (or rum or cachaça) (optional)

Combine all the ingredients in a mixing bowl and whisk until blended. Cover, refrigerate for an hour until well chilled, and churn in your ice cream maker according to the manufacturer's instructions. Serve with thin butter cookies, a handful of berries, and/or candied violets. Makes about 1/2 liter (1/2 quart).

Don't have an ice cream maker? You can still make this recipe on a day when you're home most of the time. Prepare the mixture in the morning. Pour it into a freezer-safe container and place in the freezer. An hour later, remove the container from the freezer, draw the sides in with a fork (the ice cream will set from the sides in), stir vigorously, and return to the freezer. Repeat every hour. The ice cream will be ready by dinnertime.

Recipe originally appeared at chocolateandzucchini.com