This ice cream is made by whipping cream with grape molasses, with no special equipment required. A short time in the freezer is enough to give it a scoopable texture. It is a quick option for parties, served with walnuts.
Whip the cold cream for 8 minutes, until it forms stiff peaks that hold their shape when the beaters are lifted.
Gently fold the grape molasses and vanilla into the whipped cream, taking care not to deflate it.
Add the chopped walnuts and stir gently.
Transfer the mixture to a covered container and freeze for at least 25 minutes, until soft enough to scoop.
For a smooth mixture that retains its air, add the grape molasses gradually while whipping the cream rather than all at once. The ice cream has its best texture 5 minutes after removing it from the freezer. Allergens: Contains dairy and tree nuts (walnuts).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
