CONCORD GRAPE SORBET
This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes.
- Pass mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in simple syrup and lemon juice.
- Transfer mixture to an ice-cream maker, and freeze according to manufacturer's instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.
CONCORD GRAPE SWIRL ICE CREAM
Homemade ice cream bursts with the sweet-tart flavor of concord grapes in this recipe from acclaimed pastry chef Karen DeMasco. Serve with Brown-Butter Cake with Concord Grapes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Make the Jam and Syrup: Mash grapes with sugar and vitamin C powder, if using. Cover bowl and let stand at room temperature for 1 hour or refrigerated overnight.
- Transfer grape mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened and grapes burst, 5 to 10 minutes. Strain liquid through a fine-mesh sieve into a bowl. Set sieve over another bowl and, using a plastic bowl scraper, press the grapes through the sieve to remove seeds and skin and create a jam. You should have about 1/2 cup liquid syrup and 3/4 cup grape jam. Cover and transfer both bowls to refrigerator for at least 1 hour and up to overnight.
- Make the Custard: In a large bowl, whisk together egg yolks and 6 tablespoons sugar until pale yellow; set aside.
- In a large saucepan, whisk together milk, cream, remaining 6 tablespoons sugar, vanilla bean, and seeds. Bring mixture to a boil over medium-high heat. As soon as mixture begins to rise up the sides of the pan, remove from heat.
- Whisk 1 cup of the hot milk mixture slowly into the reserved egg yolk mixture; whisk to combine. Slowly whisk egg mixture into saucepan with remaining hot milk mixture; whisk in salt. Transfer custard mixture to a large bowl; cover and chill until very cold, at least 8 hours and up to overnight.
- Add grape syrup to chilled custard and whisk to combine; strain through a fine-mesh sieve and discard solids.
- Transfer grape jam to a large metal bowl and transfer to freezer; freeze until firm but not solid.
- Transfer custard to an ice cream maker; freeze according to manufacturer's instructions. Transfer ice cream to bowl with semifrozen jam and fold with a rubber spatula to combine. Transfer to an airtight container and keep frozen until ready to serve, up to 5 days.
PAPAYA SORBET
Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4
Number Of Ingredients 4
Steps:
- Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
- Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
Nutrition Facts : Calories 221 g, Fiber 6 g, Protein 2 g, Sodium 11 g
GRANNY SMITH APPLE SORBET
This recipe is from Chika Tillman of ChikaLicious dessert bar and is used to make Brown-Sugar Panna Cotta.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place all ingredients in the jar of a blender; blend until pureed. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer until firm or up to 3 days.
CONCORD GRAPE SORBET (SORBETTO DI UVA)
Provided by Andrea Albin
Categories Ice Cream Machine Low Fat Vegetarian Frozen Dessert Summer Healthy Vegan Gourmet
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.
BERRY SORBET
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
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HOMEMADE CONCORD GRAPE ICE CREAM - BROOKLYN SUPPER
From brooklynsupper.com
Reviews 6Estimated Reading Time 2 minsCategory DessertTotal Time 30 mins
- To meld the flavor of the skins and flesh, roast grapes a bit. Preheat oven to 400 degrees F. While you are waiting rinse and de-seed the grapes. Sharpen your knife, and I promise that this takes only 12 minutes. Put grape halves in a gratin dish or cake pan, and roast 8 minutes or even less – just until the juices are bubbling out of the grapes.
- Meanwhile, combine the cream, milk, honey, salt, and half the sugar in a large saucepan and cook over medium heat. Put yolks in a heat-proof bowl and whisk in the other half of the sugar and the zest. When cream mixture is starting to steam, whisk a cup or so, 1/4 cup at a time, into the yolks. The goal is the raise the heat of the eggs so they won't curdle when added to cream. When yolks are tempered, add them to the cream and, stirring constantly, cook 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. At this point my cream separated a bit and I think it had something to do with the acidity of the grapes. I ignored it since it didn't seem to affect the flavor or texture of the cream.
- Pour into a large bowl and chill for a long time – 4 hours at least. Then process according to your ice-cream maker's instructions, remove from ice cream maker and freeze for as long as you can. 3 hours is ideal.
ROASTED CONCORD GRAPE BALSAMIC ICE CREAM
From vegetarianventures.com
Cuisine VegetarianEstimated Reading Time 5 minsCategory Dessert
- The night before you want to make the ice cream: Preheat the oven to 300 degrees. Transfer grapes onto a parchment lined baking sheet and drizzle with the honey. Set aside while the oven preheats.
- In a medium saucepan, combine the sugar mixture with the corn syrup and whole milk. Whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often, until the sugar has fully dissolved but before the mixture starts simmering, about 3 minutes.
- Remove the pot from the heat and whisk in the heavy cream. Transfer the mixture to an airtight container and refrigerate overnight.
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