8 egg yolks (from pastured chickens) or 6 duck egg yolks*
4 cups kefired cream**
1/2 cup granulated sugar (super fine like Baker’s sugar)
1/2 cup cocoa (best quality)
2 tablespoons pure vanilla extract
1/4 teaspoon sea salt
In bowl of larger mixer, beat egg yolks until light and creamy. Add sugar, cocoa, vanilla extract and sea salt. Whisk in kefired cream. Pour into mixture into container and chill at least four hours.
Pour mixture into ice cream machine and churn according to manufacturer’s instructions.
When ice cream is finished, pack into a container and freeze for several hours.
When ready to serve, allow it to soften slightly for 10 minutes before scooping.
* Duck eggs are especially nice for custards and pastry cream. You can find duck eggs at Mello-Dy Ranch.
** Follow the directions for making kefir, but instead of using milk, use cream. Cream is available from Schoch Family Farmstead.
SOURCE: Recipe adapted from deliciousobsessions.com