⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 180 minutes

Cook Time: 1 minutes

Total Time: 190 minutes

🍽 Ingredients

• 1 cup Sauerkraut juice
• 1 cup Heavy cream
• 3/4 cup Granulated sugar
• 1/4 teaspoon Salt

📖 Instructions

1. In a medium saucepan, gently heat the sauerkraut juice over medium heat. Don't boil it; we just want to warm it up. Kinda like a comforting hug for your sauerkraut juice.
2. Once warm, pour the juice through a fine-mesh sieve into a bowl. This removes any solids and ensures a smooth ice cream texture. Trust me on this one; you don't want chunks of cabbage in your dessert.
3. In a separate bowl, whisk together the heavy cream, sugar, and salt until the sugar is dissolved. This is where the magic happens...or at least, where the sweet part happens.
4. Slowly whisk the warmed sauerkraut juice into the cream mixture. Make sure to do this slowly so it doesn't curdle! We're aiming for a perfectly harmonious blend of sweet and tangy.
5. Once fully combined, cover the mixture and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to really meld together. Think of it as a flavor party, getting ready to happen.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. It's kinda mesmerizing watching it churn...almost as mesmerizing as eating it.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden. This step will be tough, but you can do it!
8. Before serving, let the ice cream sit at room temperature for about 10-15 minutes to soften slightly. This will help to make scooping easier. Trust me, you'll want to be able to scoop it, you won't want to dig with a spoon!
9. Serve and enjoy! You've earned this crazy, delicious treat! It's like...well, it's like nothing else you've ever had. Prepare to be amazed. (Or at least slightly amused.)

📝 Notes

• Use a high-quality sauerkraut for the best flavor.
• Adjust sugar to your preference. Some like it a bit more tart!
• For a smoother texture, strain the sauerkraut juice through cheesecloth before adding to the cream mixture. It's extra work, but worth it if you're a smoothness snob like me