ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won't be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 76 grams
GRAPE ICE CREAM
Make and share this Grape Ice Cream recipe from Food.com.
Provided by sholman77
Categories Frozen Desserts
Time 4h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 793.8, Fat 44.3, SaturatedFat 27.4, Cholesterol 152.9, Sodium 156.4, Carbohydrate 92.9, Fiber 0.2, Sugar 77.6, Protein 11.2
GRAPE-NUTS ICE CREAM
Categories Ice Cream Machine Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 5
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.
GRAPE-NUTS ICE CREAM
The local church always has homemade ice cream at the local fairs and celebrations. The big seller is Grape-Nuts. You have to get there early if you want any of it. This is not their recipe. They won't part with it. This Recipe from David Lebovitz's The Perfect Scoop, Ten Speed Press. Time is chilling time for mix.
Provided by drhousespcatcher
Categories Frozen Desserts
Time 6h
Yield 1 quart
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3267.1, Fat 265.3, SaturatedFat 164.7, Cholesterol 978.2, Sodium 780.8, Carbohydrate 218.5, Fiber 5.7, Sugar 158.2, Protein 20.9
GRAPE SHERBET
My husband, two daughters and I first enjoyed this refreshing treat at our friends' house. They graciously shared the recipe after we all raved about it. The sherbet is always popular at ice cream socials.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 quart.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sherbet freezer container, allowing headspace for expansion. Freeze 4 hours or until firm.
Nutrition Facts : Calories 152 calories, Fat 5g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 30mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
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