Rated 5.0 stars by 1 users
About 1 pint
Melissa's Corporate Chefs
2 pounds Champagne Grapes
1/2 cup sugar
1/2 cup water
1 medium lemon, zested and juiced
1 cup heavy cream
Ice cream maker
Food mill or large strainer (see Chef's tip below)
Wash and stem grapes. Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp on skin that come through. Refrigerate.
Make simple syrup by heating sugar and water until clear, then cool. When ingredients are cold, add simple syrup to grape pulp. Add lemon juice and zest and stir to mix well.
Whip cream to soft peaks and fold into cold grape mixture. Place in ice cream machine and chill following machine instructions. When finished serve in individual bowls and garnish with champagne grapes.
Chef's Tip: If using a mesh strainer, place over a bowl or container and gently press grapes against the strainer, allowing grape juice and any skin to pass through.