Cultured Strawbery Ice Cream: Recipe
Tara Carpenter, NC.
Holistic nutritional service for people of all ages using The Body Ecology Diet (B.E.D.) to heal yeast, bacterial, & viral infections.
One hot summer morning, I woke to see out my window ☀ tons of ripe, red strawberries in our garden. My thought was “let’s have strawberry ice cream for breakfast!” The kids loved the idea and responded fully with joyful glee and a splattering of kisses on my cheeks and spins of delight 🙂
I had cultured cream* in the fridge and the boys picked berries to make the recipe below. I usually wait to go public until I make a recipe three times (more like 30), but these results are decent enough and summer is short!
Why culture?
When you culture cream with starter* before churning, it technically becomes a pre-digested food, meaning the milk protein (casein) is broken down by the probiotics in the starter, plus the milk sugar (lactose) is converted into lactic acid … which is healthy for the gut. Both these steps make an otherwise dense food, easier-to-digest and probiotic-rich.
In cultured form, cream is often well-tolerated by those with lactose intolerance. That said, if you are on a gut protocol, like The Body Ecology Diet (B.E.D.), you may want to eliminate all forms of dairy for first 3 months of your healing.
Sweeten Up
I use stevia to sweeten; this natural sweetener does not feed excess pathogenic microorganisms living in your body. Stevia also does not affect blood sugar, making this naturally sweet plant an ideal one for those with diabetes or yeast overgrowth.
Life is like ice cream, enjoy before melts, like have ice cream for breakfast!
Cultured Strawberry Ice cream
Serves: 4
Ingredients
2 cups (480 ml) cultured whipping cream
1-2 fresh, raw egg yolks (pasture-raised)
½ teaspoon (2 ml) vanilla extract
½ teaspoon (2-3 ml) liquid stevia extract or 3/4 teaspoon (4 grams) green stevia powder
Pinch of sea salt
Handful of strawberries
Method
- Place all the ingredients, but the berries, into the blender and mix well.
- Add to ice cream maker, along with the strawberries, and process according to the directions of your ice cream maker.
- Enjoy immediately or transfer to a bowl for freezing.
Tips & Tricks
- Careful with adding stevia, otherwise ice cream will be bitter.
- We rarely eat sugar and so if you have a sweet tooth you might want to adjust the amount of sweetener.
- Making ice cream is forgiving and lends well to variations; add roasted almonds, or splash of alcohol-free orange extract.
- Don’t have ice cream maker? Use a mixing bowl, pour in ingredients, cover with plastic wrap, place in freezer for 1 hour until mixture freezes at edges, stir, freeze for 1 hour. At 2-hour mark, blend and freeze until firm enough to stay in bowl, but soft enough to dip into (about 6 hours total).
*Use a culture starter that contains high-quality probiotics, particularly Lb. Plantarum – one of the heartiest strains you can put in your body. Most probiotics get destroyed by antibiotics, fluoride, stomach acid, chlorinated water, etc. before reaching the small intestine, yet Lb. Plantarum is strong and survives to keep your gut full of good flora. This is the starter I like to use.
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May all bellies be happy!
