When I was a kid, every summer my dad would make strawberry ice cream. It was an all day event, dragging out our old ice cream maker, packing it with ice, rock salt and watching it churn for hours. Then another few hours until it was fully frozen. It wasn’t the best ice cream in the world, it wasn’t fluffy and light, but it was a homemade labor of love and it was my favorite. Big chunks of strawberries, frozen, not quite so well mixed in cream bits, and so firm my dad had to chisel it out with a big metal kitchen spoon.
Over the years my love for homemade strawberry ice cream hasn’t waned, and when I got an Ice Cream maker as a gift I knew my first batch would have to be strawberry, in honor of my daddy. Instead of using the heavy cream, I wanted to try something a little bit healthier so my recipe is made with kefir probiotic drink. It’s the cousin of yogurt, so to me it was an obvious choice. The addition of balsamic vinegar creates a delicious layer of flavor that hightens the sweetness and really makes the fresh strawberry flavor pop. I hope this recipe will become a staple in your home, as it has in mine.
I used Lifeway Kefir probiotic, because I just really love this brand and it’s really easy to find. I got this at my local grocery store in the yogurt section. Sign up for some money saving coupons here.
For this recipe you’ll need a few very easy to find things, and an ice cream maker of some sort. I use an attachment for my Kitchen Aid mixer that I love, but any ice cream maker will work.
Strawberry Balsamic Kefir Ice Cream(adapted from Bi-Rite Creamery)
For the Strawberry Puree
- 1 container fresh strawberries, hulled and quartered
- 2 1/2 tablespoons of sugar
- 2 teaspoons balsamic vinegar
For the Base
- 5 large egg yolks
- 1/2 cup sugar
- 1 3/4 cups Lifeway Kefir Strawberry Probiotic Yogurt Drink
- 3/4 cup 2% milk
- 1/4 teaspoon kosher salt
- 2 teaspoons balsamic vinegar
Start by cooking the berries, 2 1/2 tablespoons sugar, and 2 teaspoons balsamic vinegar in a large skillet.
Over medium heat, cook the berries until they are soft and the juices released reduce by half, about 8-10 minutes. Mash with a potato masher, or fork to create a rough puree with medium sized chunks. Transfer to a bowl and place in the fridge to cool, about 20 minutes.
In a large glass bowl, whisk the egg yolks with 1/4 cup sugar and set aside.
In a medium saucepan, combine the milk, salt and remaining sugar (1/4 cup). Cooking over medium high heat, when mixture begins a bare simmer, reduce to medium heat. Carefully scoop out 1/4 cup of the mixture and, while whisking the egg mixture slowly pour the hot milk to temper the eggs. Repeat, adding another 1/4 cup of the hot mixture into the eggs. Return the hot milk and egg mixture back into the saucepan and cook over medium heat until slightly thickened, 1-2 minutes longer. Let cool and add the kefir, stirring well. If needed, strain the mixture through a fine mesh strainer into a clean bowl.
Cover with plastic wrap and refrigerate at least 2 hours.
When ready to freeze, whisk the cooled strawberry puree and 2 teaspoons of balsamic vinegar into the chilled base.
Freeze your mixture according to manufacturers directions. While the ice cream is churning, place the container you will put the finished ice cream in, in the freezer to chill. I use this one.
Let the ice cream freeze in the freezer at least 2 hours before serving for a soft scoop, and over night for a firm scoop.
This post contains Amazon Affiliate links. Thank you to #CollectiveBias and #KefirCreations for sponsoring this post. Having sponsored posts allows me to finanacially support my family. Thanks for your continued loyalty!