I bought a big container of fancy black Kyoho grapes for snacking, not realizing they were seeded and had really bitter skins. But I was determined to not waste the $9. I cooked them until they were soft, ran them through a food mill, and simmered the resulting liquid again until it reduced quite a bit.
Then I basically completely winged it on the recipe, but this is more or less what I did:
2 cups of the concentrated kyoho grape juice
about 1/3 cup dextrose
1/4 cup corn syrup
1/4 cup cream
3/4 cup whole milk
1/8 tsp “perfect ice cream” stabilizer blend (guar gum and carrageenan)
2 tbsp skim milk powder
Holy SHIT. I had low expectations—grape and dairy????—but it might be the best frozen dessert I’ve made yet. The flavor of the grapes obviously carries it, it is just eyes-roll-back-in-your-head heavenly.
The one thing I’d dock myself points for was a slight powdery element to the texture that I noticed, which may have been a result of either the dextrose or skim milk powder? In any case it did not interfere with my thorough enjoyment of the final product. I usually give away as much of my ice cream as possible, but I hoarded this stuff all for myself 🙂
by naughty_sneaky
2 Comments
fun flavor and always a nice experience to really honestly impress yourself 🙂
Just so you know, Kyoho grapes are “slip skin” meaning the skin easily comes off, you typically just squeeze the fruit into your mouth and discard the skins (and seeds of course). Very different from like a seedless green table grape.