I got a bee in my bonnet to make grape ice cream. Now if you’re like me, and I know I am, you’ve heard the tale that grape ice cream isn’t sold in stores because it’s deadly poisonous to dogs. You’ve probably heard the tale about how Ben of Ben and Jerry’s fame killed his girlfriend’s dog with this evil concoction. Well, turns out that’s a complete myth as detailed here at Thrillist. Think about it, chocolate is poisonous to dogs, too and there are one or two places where you can acquire chocolate ice cream. Turns out the reasons are partially economic but mostly cultural. No one expects…
…grape ice cream to exist so it doesn’t exist, for the most part.
So, I dove into the bottomless trove of the internet and found the absolute best recipe. And by “best”, I mean “the first one that came up on the Google search.” It’s this one from Relish.com.
Now, my original plan was to add a swirl of grape jelly to the ice cream, but when I tasted the mix I found it punch you in the face grapey already. Just super duper grapey. The recipe calls for frozen juice concentrate (I used the Welch’s 100% juice version) and you then add 2 1/2 cups of sugar to it. So, the result tastes like Welch’s grape juice with 2 1/2 cups of sugar added to it. It did not need any additional grape.
Now, of course, the flavor is more restrained once it’s frozen. It’s still very sweet so it might be better mixed with something less sweet like maybe make an ice cream sandwich with peanut butter cookies. Overall, I’d give it a 3 1/2 out of 5, and if I were going to make it again, I’d probably modify the recipe a bit.
Be aware that this recipe makes a gallon of ice cream. For my maker, that meant splitting the mix into two batches so that it would fit.
Ice cream is pretty much a blank slate so I expect I’ll doing more experimentation in the future.