Whipped cream and grape molasses come together without an ice cream maker in this recipe, which sets with just a short spell in the freezer. Served with walnuts, it is a quick option to prepare for a party table.
Whip the cold cream for 8 minutes until it holds stiff peaks when the whisk is lifted.
Gently fold the grape molasses and vanilla into the whipped cream, taking care not to knock the air out of it.
Stir the cracked walnuts gently into the mixture.
Transfer the mixture to a lidded container and freeze for at least 25 minutes, until it reaches a soft, scoopable consistency.
Folding in the molasses gradually instead of all at once keeps the cream from deflating and gives a smoother mixture. The ice cream is easiest to scoop about 5 minutes after coming out of the freezer. Allergens: contains dairy and tree nuts (walnuts).
Using mulberry molasses instead of grape molasses gives a darker-coloured ice cream with a more pronounced aroma.
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