Description
Bright, floral, and luxuriously smooth, grape ice cream tastes like late summer in a spoon, made with a silky custard base and pure grape purée.
Ingredients
Scale
- 700 g fresh grapes, stems removed (about 4 cups)
- 150 g granulated sugar (3/4 cup)
- 240 ml whole milk (1 cup)
- 480 ml heavy cream (2 cups)
- 6 large egg yolks
- 10 g cornstarch (1 tablespoon)
- 15 ml lemon juice (1 tablespoon)
- 1/4 tsp fine sea salt (1.5 g)
- 15 ml vodka (1 tablespoon, optional)
Instructions
- Pick and rinse grapes. Cook in a saucepan with 30 g sugar and 30 ml water over medium heat until they burst, about 6–8 minutes. Purée grapes and strain through a fine-mesh sieve.
- Warm milk, cream, and salt in a saucepan until steam rises. Whisk egg yolks, sugar, and cornstarch until smooth.
- Temper eggs by slowly adding hot milk mixture while whisking.
- Cook mixture on low heat until thickened to 80°C (176°F), stirring constantly.
- Stir in grape purée, lemon juice, and vodka if using. Cool for 5 minutes.
- Place saucepan in an ice bath, stir until below 10°C (50°F), cover, and refrigerate for 4–6 hours.
- Churn in an ice cream maker according to directions until soft-serve consistency is reached.
- Transfer to an airtight container, press plastic wrap onto the surface, and freeze for at least 3 hours before serving.
Notes
For best texture, let ice cream sit at room temperature for 5–10 minutes before scooping. Can be made ahead and stored in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 330
- Sugar: 28g
- Sodium: 55mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 205mg