Concord Grape Ice Cream in Tuile Cups
|Lemon juice||2 Tablespoon|
|Heavy cream||200 Milliliter|
|Black grapes/Concord grapes||1 Pound|
|Sugar||1 1⁄4 Cup (20 tbs)|
|For the tuile cups|
|Egg white||1 Small, beaten|
|Cake flour||40 Gram|
|White sugar||40 Gram|
1. For best results, the mixing bowl of the ice-cream maker should be ice cold, so remember to freeze it overnight.
2. Wash and remove the grapes from the stem, then add the grapes to a food processor and process until you have a smooth puree. After the concord grapes have been pureed, pass through a fine strainer using a spatula press and squeeze out all the juice, Now add the juice of half a lemon then cover with cling film and place in the freezer for at least half an hour until very cold, but not frozen.
3. While the grape mixture is cooling, combine the heavy cream with the sugar in a small saucepan and stir to dissolve; when the sugar has dissolved completely, place the saucepan in a bowl of ice and water; once chilled, transfer to a bowl, cover with cling film and place in the freezer until very cold but not frozen.
4. Once the two mixtures are nice and cold, add one to the other & mix well, then pour into the ice cream maker. Turn it on and let it run for at least 30-40 minutes.
5. While the ice cream maker is running, move on to the tuile cups, for serving the ice cream. In a bowl, combine the butter and sugar stir for a couple of minutes once done set aside.
6. Put the egg whites in a separate bowl add a pinch of salt, and beat until soft peaks form. Fold the egg white into the butter and sugar mixture and finally sift in the flour: stir until you have an even mixture with no lumps.
7. To make the tuile cups, line a baking tray with parchment paper, that has been cut into 4 squares, about 6-7 inches (15-17 cm) on a side; this amount of batter makes about 8 cups, so divide it into 8 portions.
8. So place a spoonful into the middle of a square and spread into a circle with the back of a spoon, 5 inches (12 cm) in diameter, more or less. After spreading the batter, bake in a preheated static oven at 350°F (180°C) for about 5-10 minutes, until the edges turn golden brown.
9. The tuile is ready, so take it out of the oven and shape into cups quickly, while still soft and pliable. If you wait too long, it will be too brittle to work with. You can create your favourite shapes. Just work quickly, because the tuile will crack as it cools.
10. When tuiles are cool, place in airtight container until ready to serve.
11. When you remove the ice cream from the ice cream maker, place in the freezer for at least 4 hours or so until well set.
12. Scoop ice cream into balls using an ice-cream scoop and serve in tuile cups. You can garnish with fresh concord grapes and whipped cream if you like.
If you drape it over an inverted bowl you'll get a wide, shallow tuile cup.
If you want it to be taller and more narrow use a glass & press down and let it cool or you can do the opposite, that is push the tuile into the bowl, but in this case you need to hold in position until set as the paper tends to lift up.
Calories 323 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 45 mg15%
Sodium 49.2 mg2.1%
Total Carbohydrates 51 g17.1%
Dietary Fiber 1 g4.1%
Sugars 45.1 g
Protein 2 g4.1%
Vitamin A 10.6% Vitamin C 13.3%
Calcium 2.7% Iron 1.2%
*Based on a 2000 Calorie diet