GcMAF (Maf314, Bravo Probiotic) ice-cream

Updated March 2016 – For more information on GcMAF, please join the GcMAF and GcMAF Cancer forums on Facebook – they are closed groups, so you have to wait for your membership to be confirmed.  They contain up-to-date information on sources of GcMAF, and also feedback and contributions  by people who are using GcMAF.

Updated 20 Feb 2014 – please note, freezing Maf314/Bravo Probiotic kills the GcMAF so this is more of a dessert, then a live culture.

For more information on GcMAF and the GcMAF clinic in Switzerland:  http://www.gcmaf.eu/

As mentioned in my last post on GcMAF, I had a glut of Maf314 over the festive season (because each batch makes enough for two people for a week).

Rather than pour it down the drain, I turned some of it into a soft strained yoghurt/cheese which I mixed with chopped chives and garlic.

It was so good that someone in the household finished the whole bowl in one sitting (and then proceeded to get the squits – that’s how potent it is).

This week I cover how to make Maf314 ice-cream.  When I say ice-cream, it’s not exactly ice-cream.  Real ice-cream is made from a custard that’s made with egg yolks and cream.

Maf314 ice-cream is really more like frozen yoghurt or sorbet.  For the churning process I only added some xylitol.


The start of the process – mixture only comes up to about 3/4 of the top of the bowl.

I used an ice-cream maker.  The reason I did this was because an ice-cream maker is able to churn the mixture so that very small ice cystals form and that gives the mixture a smooth texture.  You can also just place the mixture in the freezer, occasionally stirring it so that it doesn’t set in a hard chunk.  But if you have an ice-cream maker, it’s so much easier.

The trick is to set the ice-cream maker churning, and then pour in the mixture.  If you try to put the paddle in after you’ve poured the mixture, you won’t get very far because the freezer bowl would have caused crystals to form at the sides, and they would cause the paddle to stick. So remember:  fit paddle, turn on motor, start the churning, then pour mixture in.


After 15 minutes

Here is the mixture after about 15 minutes – as you can see, it has swelled up to nearly the top of the churn.  That’s because ice occupies more space than water.

An ice-cream maker like this churns a soft ice-cream, like Italian ice-cream.  If you want to harden it, you have to put the mixture into the freezer.  You will know that it is done when the paddle starts reversing its action because the mixture becomes heavier to churn.


After about 25 minutes

This is what the texture looks like – a soft ice-cream.  This is actually the last photo, after I took the paddle and motor off, but I wanted to show what it looks like.


Chocolate and coconut and rum-soaked raisin flavour

I experimented with two flavours – this one is dark chocolate with dessicated coconut, pounded together, with some rum-soaked raisins.  I have to say this was disappointing.  The taste of the yoghurt is tangy and sour and did not complement the chocolate and coconut and rum mix.


Blueberry compote flavour on the left

The second flavour I tried was a blueberry compote that I cooked with a little xylitol.  It gave the yoghurt a beautiful purple tinge.  The slightly-sharp fruity taste of the blueberry went well with the sourish yoghurt.


Where’s my palm tree, flip-flops and sun-lamp then?

And here’s the ice-cream – both flavours in a cone – it was yummy, not creamy, but with just enough sweetness to make it a dessert.  It’s a nice treat to have after dinner.  I don’t know whether any probiotics have been killed in the making, but I read somewhere that when it gets to body temperature, they wake up, so hopefully they get reactivated as they make their way down to tummyland!


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