Grape velvet ice cream

Yield: 8 Servings

Measure Ingredient
2 cups Unsweetened grape juice
1 cup Sugar
2 tablespoons Lemon juice
2 cups Whipping cream

In a large bowl combine juice, sugar and lemon juice. Stir until sugar is dissolved. Add cream and stir until well blended. Pour into a 9x9-inch pan.

Freeze 3 or 4 hours until almost firm. Transfer to a chilled large bowl.

Beat with mixer on medium about 2 minutes until fluffy. Return to pan.

Cover and freeze about 6 hours or until firm. Let stand 10 minutes before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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