Tangy kefir combines with rich cream and egg yolks to form the base of this sweet, tangy, warm, and spicy apple-cinnamon ice cream. Who needs the pie when the ice cream and pie flavor can come all in one package?
6 egg yolks (can use pasteurized egg yolks if desired)
2 tablespoons ground cinnamon
¾ cup raw honey or maple syrup
1 ½ cups chopped apples, tossed in a small bowl with lemon juice
Use kefir made with cow milk, goat milk, or coconut milk.
In a large bowl whisk together all ingredients except apples. Chill in refrigerator for 1 to 2 hours, or according to ice cream maker’s directions.
Once fully chilled, pour into ice cream maker and churn as directed. Once the ice cream begins to thicken up, or when manufacturer’s instructions indicate, add chopped apples to churning ice cream. Complete churning and serve as soft serve or freeze to harden.
Note: Please exercise caution when consuming raw eggs or products made with raw eggs.