Grape Ice Cream Recipes

GRAPE ICE

Steps:

• In a microwave-safe bowl, combine water and sugar. Cover and microwave on high for 30-90 seconds; stir until sugar is dissolved. Stir in grape juice concentrate and lemon juice. Pour into a 1-1/2-qt. freezer container. Cover and freeze for at least 12 hours, stirring several times. May be frozen for up to 3 months. Just before serving, break apart with a large spoon.

CONCORD GRAPE SWIRL ICE CREAM

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.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

GRAPE ICE CREAM

Steps:

• Dissolve sugar in grape juice.
• Add lemon juice.
• Combine cream, evaporated milk, and milk.
• Pour mixture into a 1 gallon ice cream freezer and churn according to manufactorer's directions.

GRAPE SHERBET

Steps:

• In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line.
• Follow the manufacturer's instructions to freeze the ice cream.

GRAPE-NUTS ICE CREAM

Steps:

• In a medium saucepan over medium heat, combine 1 cup of the cream, the sugar, salt and cinnamon. Heat, stirring constantly, until the sugar is dissolved.
• Remove the pan from the heat and stir in the remaining cream and the vanilla extract. Transfer the mixture to a bowl, cover and refrigerate until well chilled, about 6 hours.
• Process the mixture in an ice cream maker according to manufacturer's instructions. When the mixture has just begun to thicken, about a third of the way through churning, add the cereal and continue processing.
• One of the options is to drizzle maple syrup on top. We do not. Makes a quart.

GRAPE-NUTS ICE CREAM

Steps:

• In a large metal bowl with an electric mixer beat together yolks and sugar until pale yellow and thick.
• In a metal bowl set over a pan of simmering water heat 2 cups heavy cream until warm.
• Add warm cream to yolk mixture in a slow stream, whisking constantly.
• Set bowl with custard over simmering water and cook, stirring constantly with a wooden spoon, until a thermometer registers 170°F. Remove bowl from heat and stir in remaining cup cream. Chill custard until cold, about 1 hour.
• Add Grape-Nuts and vanilla to custard and freeze in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.