What inspired this recipe?Every year, a city near us hosts its annual Grape Festival. They have a midway, rides, a spaghetti dinner, etc. But what we really go for is this one vendor who sells grape soft serve ice cream. It is very flavorful and creamy. Last year, we decided to try making our own. Once a year is just not enough.
So, with a little engineering, this is it. I combined my Grandmother's standard ice cream recipe with some locally produced Muscadine grape juice. Topped with some fresh, seedless grapes from the festival, this stuff is tasty.
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: "Mmm. It's kind of earthy. Really tastes like that Muscadine grape juice." -Mom
Grape Ice Cream For a 1.5 gallon freezer
Ingredients: 9 eggs, beaten 2 (14 ounce) cans of sweetened, condensed milk 3 cups (24 ounces) granulated sugar 2 1/4 cups (18 ounces) unsweetened grape juice 1/2 pint (8 ounces) half and half 2 Tablespoons lemon juice Milk, to fill the freezer
Preparation: In a large mixing bowl (or two, this makes a lot!) combine all ingredients except milk. Refrigerate 4-6 hours to chill, or overnight. Pour into ice cream freezer and top with milk. Churn as per the manufacturer's instructions. Allow to harden in freezer about 4 hours, or until it reaches your desired consistency.
For a 1/2 gallon freezer, cut down from the larger recipe. Ingredients: 3 eggs, beaten 9 1/3 ounces of sweetened, condensed milk 1 cups (8 ounces) granulated sugar 3/4 cup (6 ounces) unsweetened grape juice 2 2/3 ounces half and half 2 teaspoons lemon juice Milk, to fill the freezer