No churn grape ice cream

We’re always looking for something different to try here at Salters HQ. This No-Churn Grape Ice-Cream certainly fits the bill. It’s got the added bonus of doing something with our grapes that we’ve grown. And we can use this recipe for the Ninja Creami too!

A lilac bowl of loveliness. The work of moments, this no-churn ice cream is a great way to use up grapes. You'll only need some of the syrup for the ice cream, so keep the rest to drizzle over pancakes or cheesecake, use in cocktails or add to fizzy water.

INGREDIENTS:

For the syrup:

1.5kg red grapes, stalks removed

250g - 500g caster sugar (depending on how sweet your grapes are)

For the ice-cream:

1 397g tin condensed milk

300ml double cream

Up to 120ml grape syrup, plus extra to serve

Grapes, to serve

INSTRUCTIONS:

1. Start by making the syrup. Put the grapes in a large sauce pan, lid on, and set over a medium heat. Bring to the boil and simmer for 20 minutes until squishy. They take a few minutes to release their juices and sometimes benefit from a bit of a mash 5 minutes in, but they will release lots of juice so don't be tempted to add extra water.

2. Pour the grape mush into a sieve lined with a muslin cloth set over a bowl (or, if you have one, use a jelly strainer) and allow the grape juice to drip into the bowl below. This takes an hour or so.

3. Pour the grape juice into a saucepan and add the caster sugar. Dissolve the sugar in the juice over a low heat, then turn the heat up and simmer for 10 minutes. The syrup will reduce and get thicker. Pour the hot syrup into sterilised jars or bottles and leave to cool. I find I get about a litre of syrup. It will keep for several weeks in the fridge (assuming your sterilising is good)

4. For the ice-cream, pour the condensed milk and cream into a bowl and whisk to soft peaks.

5. Stir in 60ml of grape juice and taste. Depending on the strength of your syrup, you may find you don’t need all of the 120ml, so taste and stir more in gradually until you feel the flavour is rich and grape-y but not sickly (remember the flavours will be dulled by freezing so don’t hold back too much).

6. Whisk back to soft peaks, spoon into tubs and freeze overnight.

7. To serve, scoop into bowls, drizzle with extra syrup and pop a couple of grapes on the side.