Cultured Raw Lemon Ice Cream With Only Three Real-Food Ingredients

Instructions

1. Freeze your ice cream bowl if necessary, or follow your ice cream maker's instructions for preparing to make ice cream.
2. If using raw dairy you will need to culture the milk and cream. This should be done at least 1 day prior to making the ice cream to give plenty of time for the culture to develop. In the morning take a quart jar and fill it halfway with raw whole milk and the other half with raw cream. Place the jar in a warm water bath until the temperature reaches 100°F. Add 2 tablespoons raw yogurt culture and whisk well. Turn off the heat, cover the jar, and leave it in the water bath until it cools to room temperature. Let the milk culture overnight on the counter. Once set, refrigerate the raw cultured dairy until completely chilled.
3. Zest and juice the lemon into a small bowl.
4. In a larger bowl combine the chilled cultured dairy, honey, and lemon zest and juice and whisk well. Taste this mixture and adjust the honey as needed. I like mine right in the middle at about 3/4 cups.
5. Follow the ice cream maker's instructions to freeze the ice cream.
6. Place a 6-cup glass container into the freezer.
7. Once the ice cream is frozen and fluffy, scoop it into the pre-frozen container. Cover the ice cream and return the container to the freezer. The ice cream should set up firm but will still be scoopable once completely frozen!