Concord Grape Swirl Ice Cream Recipes
CONCORD GRAPE SWIRL ICE CREAM
Homemade ice cream bursts with the sweet-tart flavor of concord grapes in this recipe from acclaimed pastry chef Karen DeMasco. Serve with Brown-Butter Cake with Concord Grapes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Make the Jam and Syrup: Mash grapes with sugar and vitamin C powder, if using. Cover bowl and let stand at room temperature for 1 hour or refrigerated overnight.
- Transfer grape mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened and grapes burst, 5 to 10 minutes. Strain liquid through a fine-mesh sieve into a bowl. Set sieve over another bowl and, using a plastic bowl scraper, press the grapes through the sieve to remove seeds and skin and create a jam. You should have about 1/2 cup liquid syrup and 3/4 cup grape jam. Cover and transfer both bowls to refrigerator for at least 1 hour and up to overnight.
- Make the Custard: In a large bowl, whisk together egg yolks and 6 tablespoons sugar until pale yellow; set aside.
- In a large saucepan, whisk together milk, cream, remaining 6 tablespoons sugar, vanilla bean, and seeds. Bring mixture to a boil over medium-high heat. As soon as mixture begins to rise up the sides of the pan, remove from heat.
- Whisk 1 cup of the hot milk mixture slowly into the reserved egg yolk mixture; whisk to combine. Slowly whisk egg mixture into saucepan with remaining hot milk mixture; whisk in salt. Transfer custard mixture to a large bowl; cover and chill until very cold, at least 8 hours and up to overnight.
- Add grape syrup to chilled custard and whisk to combine; strain through a fine-mesh sieve and discard solids.
- Transfer grape jam to a large metal bowl and transfer to freezer; freeze until firm but not solid.
- Transfer custard to an ice cream maker; freeze according to manufacturer's instructions. Transfer ice cream to bowl with semifrozen jam and fold with a rubber spatula to combine. Transfer to an airtight container and keep frozen until ready to serve, up to 5 days.
CONCORD GRAPE JELLY
At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 64
Number Of Ingredients 4
Steps:
- Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
- Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 26.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 25.9 g
CONCORD GRAPE PIE I
Good old fashioned pie...worth all the work.
Provided by Glenda
Categories Desserts Pies Vintage Pie Recipes
Time 5h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
- Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
- In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
- In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 64.6 g, Cholesterol 5.7 mg, Fat 17.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 269.7 mg, Sugar 40.5 g
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Reviews 6Estimated Reading Time 3 minsCategory DessertTotal Time 30 mins
- To meld the flavor of the skins and flesh, roast grapes a bit. Preheat oven to 400 degrees F. While you are waiting rinse and de-seed the grapes. Sharpen your knife, and I promise that this takes only 12 minutes. Put grape halves in a gratin dish or cake pan, and roast 8 minutes or even less – just until the juices are bubbling out of the grapes.
- Meanwhile, combine the cream, milk, honey, salt, and half the sugar in a large saucepan and cook over medium heat. Put yolks in a heat-proof bowl and whisk in the other half of the sugar and the zest. When cream mixture is starting to steam, whisk a cup or so, 1/4 cup at a time, into the yolks. The goal is the raise the heat of the eggs so they won't curdle when added to cream. When yolks are tempered, add them to the cream and, stirring constantly, cook mixture over low heat for five minutes until it has thickened to a thin custard. Then whisk in the grapes and all of their juices. At this point my cream separated a bit and I think it had something to do with the acidity of the grapes. I ignored it since it didn't seem to affect the flavor or texture of the cream.
- Pour into a large bowl and chill for a long time – 4 hours at least. Then process according to your ice-cream maker's instructions, remove from ice cream maker and freeze for as long as you can. 3 hours is ideal.
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