Homemade Handmade Cultured Ice Cream

Is it possible to make a delicious and healthy ice cream without processed sugar or eggs, and by hand? Yes!
The simplicity of this recipe will amaze you, and the best part is that you can make it without an ice cream machine. You could whip the cream with a stand mixer, but it’s actually good exercise for your arms to do this by hand with a whisk.
Plus, there’s a very unique ingredient: pickle brine! You are probably wondering about the addition of pickle brine??!!
Well, adding this fermented ingredient adds a balanced flavor and probiotics to the ice cream. The little hit of salt from the brine doesn’t make the ice cream salty, but does give it a nice balance to the creaminess and sweetness.
Here’s a recipe to make Perfect Pickles if you are interested.

Ingredients:
8 oz. (one cup) heavy whipping cream
4 oz. whole milk (DO NOT use low-fat)
2 teaspoons fermented pickle brine
(This adds in just the right dash of salt and live cultures. You can also add brine from sauerkraut or whey instead. OR you can omit.)
1 teaspoon vanilla extract
2 Tablespoons organic cane sugar or Sucanat*
1/16 teaspoon stevia powder (green, unprocessed version)

You can also use monkfruit for a completely sugar-free option, but the result will not be as creamy.

Equipment:
large stainless steel bowl
whisk
sturdy glass jar that can be placed in the freezer without cracking
(I used Le Parfait’s wide-mouth/terrine jar as these jars are really durable and will not crack in the freezer.)

Directions:
1. Pour the cream into the bowl. (It helps to chill the bowl for about 10 minutes in the fridge beforehand.)

2. Add in the rest of the ingredients.

3. Grab the whisk and whisk away until the cream mixture can hold soft peaks.
DO NOT over whip.

4. Spoon the whipped cream into jar, and cover with a lid. Gently tap the jar to settle the cream.

5. Place in the freezer for one hour. Then remove the container from the freezer and stir the semi-frozen cream with a long spoon that can reach the bottom of the jar. Scrap any icing cream that has formed on the inside of the jar and continue stirring until the cream becomes slightly grainy and the volume reduces slightly.

6. Gently tap the jar again to settle the content. Place the lid back on, and allow to freeze for at lease 8 - 9 hours.

6. Before serving, remove from the freezer and allow the ice cream to soften a bit at room temperature for about 10 minutes for easy scooping.

7. Top with a natural syrup such as honey, maple syrup, or molasses. I like melted dark chocolate and gluten-free cookie crumbs.