1/2– 3/4 cup real maple syruphoney, or whole cane sugar
2tspvanilla OR 1/2 tsp vanilla and 1/2 vanilla bean
Combine cream and milk (you can use all cream if you prefer – I just never get that much with my cow share) and let sit out overnight, or at least 12 hours, with kefir grains. This cultures the dairy and gives it wonderful probiotic properties while also making it easier to digest! In the morning strain out the grains and place into the refrigerator to cool completely.
About one hour (or more) before making the ice cream, stir the remaining ingredients into the cream mixture and place back in the fridge. This will make sure everything is nice and cold when it goes into the ice cream maker.
Pour into your ice cream maker and follow manufacturers directions. (mine takes 30 minutes)