Description
This creamy sherbet is rich but not too sweet. It tastes like Concord Grape Pie with a generous scoop of vanilla ice cream stirred into it. You can enjoy it as is, or on top of the pie. It’s not over-kill. It’s appreciation.
Scale
Ingredients
- 2 pounds Concord grapes
- 1/2 cup sugar
- 1 vanilla pod, split in half lengthwise
- 1 tablespoon orange liqueur (optional)
- 1 1/2 cups heavy cream (35%)
Instructions
- Pinch the grapes with your fingers, dropping the pulp into a medium-sized, non-reactive saucepan and the skins into the bowl of a blender or food processor fitted with a blade.
- Cook the pulp over medium heat until it begins to break down and the seeds release. Strain the pulp through a fine mesh sieve over the skins, using the back of a ladle to push all the pulp through. Discard the seeds. Purée the skins and de-seeded pulp together until smooth.
- Pour the grape mixture back into the sauce pan. Stir in the sugar and vanilla pod. Cook over medium until the mixture just reaches a simmer and the sugar dissolves. Stir in the orange liqueur. Cover and allow the mixture to cool to room temperature before adding the cream. Chill until cold.
- About 20 minutes before you’re ready to churn the sherbet, pop the mixture into the freezer to get it really cold. Churn in an ice cream maker according to manufacturer instructions. You might need to return the sherbet to the freezer to firm up before serving.
- Enjoy with Concord Grape Pie or all on its own.