2. Cover and freeze about an hour. Once rim of the ice cream freezes, stir it into the center of the cream. Repeat two to three times more, waiting about an hour between checks. Final result should be a frozen yet creamy consistency.
3. To do ahead, let the ice cream freeze solid, then break it up and refreeze, stirring every 30 minutes for an hour or so.
4. Serve with a scoop or large spoon. Fresh fruit it a good topping. Create a Summer Galette by scooping onto ginger snaps, finishing with a few pieces of candied ginger and sliced nectarines.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.