YIELDS 1 QUART, 12 HOURS

INGREDIENTS

• 1/2 cup hawthorn berries (deseeded) or 4 tbsp. hawthorne-berry syrup
• 1 cup whole milk
• 1/2 cup honey
• 2 cups kefir [2]

MATERIALS

• Blender
• Ice cream maker

PROCESS

1. If using fresh hawthorn berries, rinse them well, then with a knife cut the berries in half, cutting against the seed. Pull the berry apart from either side and use a knife to pry out the seed.
2. Combine hawthorn berries (or syrup), whole milk, and honey. If using fresh berries blend the ingredients together. If using syrup, gently heat on the stovetop to liquefy the honey.
3. Add kefir [2] to the ingredients, stir together, and chill in the fridge for an hour.
4. Transfer the ingredients into an ice cream maker, and follow your ice cream maker's instructions. Transfer to a quart container and keep in the freezer.

SOURCE: © Tara Whitsitt, 2017, from Fermentation on Wheels, published by Bloomsbury