Homemade Concord Grape Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3 tablespoons honey
- 1 1/4 cup sugar
- 1 1/4 cup concord grapes, cut in half with seeds removed
- 4 egg yolks
- a big pinch of salt
- zest of one lime
1. To meld the flavor of the skins and flesh, roast the grapes a bit. Preheat the oven to 400 degrees. While you are waiting rinse and de-seed the grapes. Using a sharp knife it should take 15-25 minutes. Put the grape halves in a gratin dish or cake pan, and roast for 8 minutes or even less, until the juices are bubbling out of the grapes.
2. Meanwhile, combine the cream, milk, honey, salt, and half the sugar in a large saucepan and cook over medium heat. Put the yolks in a heat proof bowl and whisk in the other half of the sugar and the zest. When the cream mixture is starting to steam, whisk a cup or so, 1/4 cup at a time, into the eggs. The goal is the raise the heat of the eggs so they won’t curdle when added to cream. When the eggs are tempered, add them to the cream and, stirring constantly, cook the mixture over low heat for five minutes until it has thickened to a thin custard. Then whisk in the grapes and all of their juices.
3. Pour into a large bowl and chill for a long time-4 hours at least. If you’d like to speed the process set the bowl over an ice bath and stir. Then process according to your ice-cream maker’s instructions, remove from ice cream maker and freeze for as long as you can. Three hours is ideal.