Grape Ice Cream

食材

• 1/2 cup whole milk

• 1/2 cup granulated sugar

• 1/2 cup unfiltered Concord grape juice

• Small pinch salt

• 1 cups heavy cream

• 1 tsp pure vanilla extract

步驟

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, cream, sugar, vanilla extract, and salt until the sugar is dissolved.

2. Stir in the grape juice.

3. Turn the machine on, pour mixture into the freezer bowl and let mix until thickened, resembling a soft serve consistency. Timing can vary between 10 and 25 minutes.

4. Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

筆記

From Rachel:

I’ve only made this with freshly juiced Concord grapes I picked myself. My juicer is made for root grinding, so it’s not good at removing pulp from very moist fruit. The result was more of a watery puree, which I think worked great here because you get bits of grape skin that add color and texture.

I read that grape ice cream isn’t really a thing because the acidity of the grapes makes the milk curdle. For that reason, I opted to stir the grape juice in at the last minute rather than sitting overnight. We guessed at the amount to add, and the overall taste was good to us, maybe a tad perfumey, but still nice and even better the next day. You may want to experiment with more or less juice or perhaps adding a squeeze of lime juice to give it more of a fresh bite.