Love this shot! Hope you find your ice cream!!!

I don't think I would cope without ice cream!!

If you have a freezer on board you can make this ice cream really easily. If you don't have a freezer, you can still make it with 2 zip loc bags, ice, and rock salt:

Lemon Kefir Ice Cream

- 400 ml (1 2/3 cups) kefir (or other fermented milk, or buttermilk, or plain yogurt)
- the zest from a large organic lemon, microplaned or very finely chopped (a Meyer lemon would be just the thing)
- 60 ml (1/4 cup) lemon juice (the large lemon listed above should yield that amount, but get a second one just in case)
- 130 grams (1/3 cup plus 2 tablespoons) agave syrup (or the sweetener of your choice -- maple syrup, rice syrup, honey, or a mix of honey and sugar)
- a good splash of limoncello (or rum, or cachaça) (optional)

Makes about 1/2 liter (1/2 quart).

Combine all the ingredients in a mixing bowl and whisk until blended. Put in a ziploc bag. If you have a freezer, freeze till mushy and knead it around a bit then refreeze and repeat a couple of times. If you don't have a freezer but you can get ice, then in another ziploc bag, add ice and a cup of rock salt. Squish the bag around for awhile and it will turn to ice cream. Remove the inside bag and wipe the salty water off of it before opening. You can also make it in an ice cream freezer or an ice cream ball freezer.

Deb
S/V Kintala
www.theretirementproject.blogspot.com

Thanks Deb!

As I'm hopefully headed towards Grenada in the next year, these photos make me even more anxious to get there so we can get a taste of enjoying the Caribbean. Lovely photos!
Tasha (Turf to Surf)