Grape Ice Cream
So I have finally looked up the "official" grape ice cream recipe in Cross Creek Cookery and it's ridiculously easy. It isn't, I suppose, what you'd call a true ice cream as it requires no churning.
1 pint bottled grape juice
1/2 to 1 cup sugar, to taste
Juice of one lemon
3 cups medium heavy cream
Blend and freeze.
She recommends using thinner cream of milk for a lighter, more sherbet concoction, and I assume those of us who don't do dairy can sub something like a thick coconut cream. I would even be tempted to try blending this with soft silken tofu. She says the result is fairly tart, making it a suitable dessert after a heavy dinner.
I have yet to try this myself, since I still have some blueberry and acai nice cream in the freezer that I haven't finished up yet.
1 pint bottled grape juice
1/2 to 1 cup sugar, to taste
Juice of one lemon
3 cups medium heavy cream
Blend and freeze.
She recommends using thinner cream of milk for a lighter, more sherbet concoction, and I assume those of us who don't do dairy can sub something like a thick coconut cream. I would even be tempted to try blending this with soft silken tofu. She says the result is fairly tart, making it a suitable dessert after a heavy dinner.
I have yet to try this myself, since I still have some blueberry and acai nice cream in the freezer that I haven't finished up yet.