I’ve made a couple batches of ice cream the past few days and both were good. The base for the ice cream is “Philadelphia Style” ice cream, and is 2 cups whipping cream, 1 cup milk and a cup of sugar. I added 1.5 cups of very finely ground bull kelp stipe, after draining off the liquid.
For one batch, I simply added 2 tbs of vanilla extract to make vanilla kelp ice cream.
For the second batch, I took 2 cups of frozen Haines cherry juice from Roy and Brenda’s cherry trees, and boiled it down to a cup, after listening to my friend Marc Wheeler’s Butterfat podcasts about ice cream making. Then, I added the one cup of sugar for the ice cream base to the juice concentrate and heated until the sugar was dissolved.
I then churned each recipe in our Kitchen Aid with the ice cream bowl and mixer attachments.
Both came out good! For the vanilla ice cream, you can certainly taste the bull kelp. For the cherry ice cream, if you didn’t know the bull kelp was in there, you’d think the chunks you were eating were cherries.