Kefir ginger ice cream

MADE with live kefir cultures, which contain a far richer variety of healthy bacteria than live yoghurt. This ice cream is delicious served with baked or stewed fruits, such as figs, apple or rhubarb. SERVES 4 (200 calories) 350ml kefir 160ml can coconut cream 2 tsp xanthan gum 3 pieces of stem ginger finely diced PLACE the kefir, coconut cream and xanthan gum in a bowl and whisk together until smooth. Stir in the ginger, then pour the mixture into a freezer-proof container. Place the mixture in the freezer, removing it every half-hour over a period of 2-3 hours and whisking it to break up the ice crystals. Remove from the freezer about 20-30 minutes before serving to allow the ice cream to soften. TIP Alternatively, use an ice-cream maker.