Grape ice cream is good, but grape ice-cream made with Clinto grape is something very special
Every year I make grape juice from our own grapes. We have a vine of the Americano variety, which is typical of Ticino (the Italian-speaking part of Switzerland) where I live.
Other names for this grape variety are Fragolino or “cat’s piss”
Which doesn’t sound too yummy. But from this grape variety, a very good grappa is made. The wine on the other hand needs getting used to, to express it gently.
Personally, I don’t like it very much as an eating grape either, because it has a very tough skin and many seeds. But the pulp can be pressed out of the skin as a whole, which at least solves the peel problem.
The taste is very special
It tastes quite different from normal table grapes and produces a deep purple juice. It seems almost a bit thick and can easily be diluted.
After extracting the juice, I make jam from the pulp. It then becomes wonderfully thick and has an intense taste.
This year, this grape jam inspired me to make ice cream. It tastes wonderfully autumnal and goes well as a dessert or as an intermediate course to an autumn menu.
Here is the recipe:
- 2 eggs
- 50 g icing sugar
- 2 dl half fat cream
- 2 dl milk
- 5 Tbsp grape jam or
- 1-2 dl grape juice sweetened
- Mix eggs and icing sugar until everything is foamy
- Bring cream and milk to the boil, then add to the foamy egg mixture
- Put the mixture back into the pan and bring to the boil
- Add jam or juice and mix everything well.
- Leave to cool and then place in the fridge for 30 minutes
- Churn in the ice cream maker