Lemon Kafir Ice Cream

• 400 ml kefir or 400 ml other fermented milk or 400 ml buttermilk or 400 ml plain yogurt
• 1 large lemon, zest of, grated
• 60 ml lemon juice (the large lemon listed above should yield that amount, but get a second one just in case)
• 130 g agave syrup (or a mix of honey and sugar) or 130 g maple syrup, the sweetener of your choice. (or a mix of honey and sugar) or 130 g honey, the sweetener of your choice (or a mix of honey and sugar)
• dlash limoncello (optional) or rum (optional)

1. Mix all the ingredients together.
2. Remember that the sugar needs to be in liquid form unless you heat the mixture first then leave it to cool for the suggar to dissolve (which is what I did).
3. Churn in an ice cream maker.
4. I did mine for 20 minutes, but it probably depends on your ice cream maker, and the texture you want.

milk, lemon, lemon juice, syrup, or rum

Taken from www.food.com/recipe/lemon-kafir-ice-cream-328500 (may not work)