Kefir Gelato

Name: Kefir Gelato
Yield: 4 servings
Ingredients: 4 o kefir; 200 ml liquid cream 35%; 4 tablespoons honey

A creamy kefir ice cream with the smooth texture of 35% liquid cream, perfect for enjoying a slightly tangy and refreshing flavor.

Ingredients

Servings

Measurement units

Nutritional Information

Per serving

Calculated for 4 servings

Calories

340 kcal

Protein

10.3 g

Fat

20.3 g

Carbohydrates

30.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare 4 to 5 hours in advance to ensure all ingredients and equipment are ready for use.
Make sure to have the bowl and paddle of the ice cream maker in the freezer before starting. This will help make the ice cream-making process more effective. The ingredients are for 4 people.
Measure 4 or 5 tablespoons of kefir, 200 ml of heavy cream with 35% fat content, and 4 tablespoons of honey; these are the necessary ingredients to prepare the ice cream.

Mix the kefir with the heavy cream in a large bowl and semi-whip with electric beaters at medium speed for about 3-4 minutes until the mixture begins to thicken.
Add the honey and stir well until the honey is completely integrated, ensuring there are no lumps.
Cover the bowl with plastic wrap and let it chill in the refrigerator for about 3 hours to ensure the mixture is well-cooled.
Then, we can prepare the ice cream in two ways:
Using the ice cream maker: Ensure that the bowl and paddle of the ice cream maker have been placed in the freezer at least 24 hours beforehand to ensure they are thoroughly chilled.
Or by placing the bowl with the mixture directly in the freezer for about 4 hours. Stir it with a spoon every 30 minutes to achieve a smooth and creamy texture, preventing the formation of ice crystals.

Recommendations & Tricks

Note: The quantities indicated are for 2 people, adjust them if necessary for more servings.
Mix the kefir with the 35% liquid cream and beat with electric beaters until you obtain a slightly whipped texture, being careful not to overdo it to prevent the cream from curdling.
Add the honey, preferably liquid to facilitate mixing, and stir gently until fully integrated.
Before making the ice cream, place the mixture in an airtight container and let it chill in the refrigerator for at least 3 hours to allow the flavors to settle.
If you have an ice cream maker, remember to put the bowl and the paddle in the freezer at least 12 hours before using them for the best results.
If you do not have an ice cream maker, place the bowl with the mixture directly in the freezer for about 4 hours, stirring vigorously every 30 minutes with a fork to break the ice crystals and achieve a creamy texture.

Original recipe

View or download the original PDF document.