I frequent numerous cooking blogs and websites. In fact, I check them daily, even though most of them only have new content ever other day, if not less often. One of those websites is Sprouted Kitchen, purveyor of healthy, flavorful food and positively stunning pictures of said food.
My humble blog wishes it were like Sprouted Kitchen. That is what it aspires to be when it grows up.
In any case, last Monday a recipe appeared on Sprouted Kitchen for Roasted Strawberry Coconut Milk Ice Cream, complete with accompanying, perfectly selected, brilliantly paired photos. Oh wow. I really, really, desperately wanted to whip up a batch the second I set eyes on that post. Alas, we had just run out of strawberries, and our pantry only contained low-fat coconut milk, not full-fat. It was a great tragedy.
When I at last managed to purchase some proper coconut milk, I also exited the grocery store with two bags of on sale red seedless grapes. Yesterday, they turned into this ice cream. So, here I am with a recipe for roasted grape ice cream, still having yet to taste the recipe that inspired it. These things just happen.
Roasted Grape Coconut Milk Ice Cream
[Inspired by and adapted from Sprouted Kitchen]
- 3 cups seedless red grapes
- 1 teaspoon olive oil
- 4 egg yolks
- 2 teaspoons cornstarch
- ½ cup sugar
- 1 can (13.5 oz) full fat coconut milk
- 1 cup unsweetened vanilla almond milk (or more coconut milk)
Preheat oven to 350ºF.
Toss grapes with olive oil and spread on a rimmed baking sheet lined with parchment paper. Bake for 40 minutes, until grapes have split, softened, and released delicious juices.
In a medium saucepan whisk egg yolks and cornstarch well, until smooth with no lumps. Combine sugar, coconut milk, and almond milk in a separate saucepan. Heat milk mixture over medium heat, until just beginning to simmer. Slowly pour milk mixture in with egg yolks, whisking constantly to avoid clumping. Still whisking continuously, heat egg yolk and milk mixture, brining it to a low simmer. Continue whisking for 5 minutes as custard mixture thickens. Remove from heat and let cool completely, stirring occasionally to keep a skin from forming on top.
When custard is cool, pour it into your ice cream maker, and make the ice cream according to its directions. Once the custard has solidified into ice cream, remove it from the ice cream maker and fold in the roasted grapes. Return ice cream to ice cream maker and churn again until it has re-solidified. Serve immediately for a softer ice cream or place in freezer for a few hours to harden thoroughly. Enjoy!