Green Grape Gelato

This recipe really surprised me.  I wanted to use up green grapes from the July rescue produce boxes.  I have made black grape gelato, which is absolutely amazing.  I wasn't sure if the green grape would be too sour or too subtle.  I think making this a gelato instead of a sherbet cuts the sourness of the grapes down by infusing a layer of extra creaminess.  As for the grape flavor, it's more subtle than the black grape, but it's still there.

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Green Grape Gelato

2 cups grape juice, strained

1/2 tsp lemon juice

2 egg yolks

pinch of pink salt

1/2 tsp agar agar + 2 tbsp water if using plant milk

3/4 cup whole milk or coconut milk + 1 tbsp coconut oil

3/4 cup half and half or coconut cream

1/4 cup raw sugar

 1 tbsp whipped cream vodka

1 tbsp honey

Makes 6 servings

In a large bowl, add the strained grape juice, lemon juice, egg yolks, salt, and diluted agar agar if using plant milk.  In a saucepan over medium heat, add your milk, raw sugar, and coconut oil.  Heat the milk mixture for 10 minutes, make sure it's steaming, not boiling.  You want it to thicken the milk slightly and make sure the sugar is completely dissolved.  I take about 1 cup of the milk mixture and add it to a Pyrex measuring cup. I slowly pour it into the egg mixture, whisking constantly.  I usually add a few drops at a time.  This is called tempering the eggs, and it keeps them from becoming scrambled eggs.  Then use a spatula to scrape the egg mixture back into the saucepan.  Cook for 10 minutes.  Sadly, unlike ice cream or gelato, this won't coat a spoon to show you that it is done.  Don't worry, that is why I added the agar agar.  The consistency will be just like any store brand.  Add the honey and whipped cream vodka, and place in an ice cream container.  Chill in the fridge for at least 4 hours.  I forget about mine half the time, and it usually goes overnight.  Start precooling your ice cream maker.  Mine has a bell when it's time to add the gelato.  Pour into the machine.  I select the medium gelato setting on my ice cream maker.  When it's done, chill in the freezer for at least two hours before eating.

Bonus: If you have a dehydrator, you can save the pulp from the grapes, spread it on a baking sheet covered with parchment paper, and put it in your dehydrator at 140 degrees for about 3 1/2-4 hours. You will then have grape fruit leather.

I use the coconut milk I make in my Miomat milk maker.  Any of my ice cream recipes can be adapted to use coconut milk. Just remember that you need 1 tbsp of coconut oil for milk, and add 2 tbsp for half and half.

Coconut Watermelon Sherbet

Cucumber Melon Sherbet

Honeydew Ginger Sherbet

Mango Sherbet

My love of ice cream emerged at an early age - and has never left.

 - Ginger Rodgers