(about 1 quart)
I've been in possession of a wonderful ice cream machine for several years now and haven't yet tired of experimenting.
My preference lately has been for something low-fat and fruity. Usually I combine vanilla yogurt with frozen fruit, but I wanted something a bit different this time.
While I was shopping for frozen juice concentrate the other day, I wondered what it would be like to use that as a base for a frozen milk dessert like gelato.
This is my third batch and I'm absolutely thrilled. This gelato is intensely grape flavoured and silky smooth.. I can hardly believe I made this!
I also wanted to give raw egg white a try instead of using alcohol to see if it did indeed affect the texture. It did so very nicely; the resulting gelato didn't turn rock hard in my freezer.
* These days it's difficult to know just how safe raw eggs are. I decided to give the powdered pasteurized egg whites a try for this recipe. They worked beautifully.
2 1/2 cups milk
1/2 cup heavy cream
3 tbsp cornstarch
11.5 oz container 100% pure concord grape frozen juice concentrate (no sugar added), defrosted
2 large egg whites (raw or * reconstituted)
Pour the milk and cream into a saucepan. Whisk the cornstarch into the cold milk mixture until it's smooth.
Turn on the heat to about medium and bring the mixture to a boil, continue to boil for 1 minute whisking the mixture the entire time. Remove from heat and allow to cool.
Whisk in the juice concentrate (do not reconstitute), then stir in the egg whites. Cover and refrigerate about 5 hours or overnight.
Process according to your ice cream manufacturer's directions.