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Making grape ice cream at home

Name: Grape Ice Cream in Japan (Kyoho Style)

Summary: A refreshing and creamy Japanese-style grape ice cream made using Kyoho grapes or other sweet, juicy varieties. This recipe captures the fruity elegance of Japan’s summer dessert culture, perfect for cooling off during hot months or recreating a taste of Japan at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups Kyoho grapes or Concord/Muscat as substitute
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • Pinch of salt
  • Optional: 1 tbsp grape jam or concentrate for extra flavor

Equipment

  • Equipment:
  • Blender or food processor
  • Fine mesh strainer or cheesecloth
  • Saucepan
  • Mixing bowls
  • Ice cream maker (or freezer-safe container for manual method)
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. Wash and peel grapes. Remove seeds if needed.
  3. Blend peeled grapes into a purée and strain to remove skins/pulp.
  4. In a saucepan, combine milk, cream, sugar, and salt. Gently heat until sugar dissolves. Do not boil.
  5. Remove from heat and allow to cool. Then mix in grape purée and lemon juice.
  6. Chill mixture in the refrigerator for 2–3 hours until completely cold.
  7. Pour into ice cream maker and churn according to manufacturer’s instructions.
  8. (Manual method: Pour into metal container and freeze, stirring every 30–45 minutes for 3–4 hours.)
  9. Serve immediately as soft serve or freeze further for a firmer texture.

Notes

Notes:
For a vegan version, replace dairy with coconut milk and oat milk, and use agave syrup instead of sugar.
For an adult twist, add 1–2 tsp of white wine or sake just before freezing.
Adjust sugar based on the natural sweetness of your grapes.