Sunday, 23 March 2014

Grape Compote Ice Cream with Candied Almond Crumble

Desserts are always the best part of any meal, especially if a person has a sweet tooth like I have. With something sweet to end the meal, I not only feel completely satisfied but also helps in my digestion. I sometimes feel bad for those who do not like anything sweet after their meal. What a miss! Especially, if it is something like this Ice Cream with a Crunch!

250 ml heavy whipped cream
350-400 gms red seedless grapes
6 tbsp sugar
1 tsp vanilla essence
2 tbsp water
1/2 cup Candied Almonds,crumbled in a grinder

Wash and dry the grapes on a kitchen towel. In a deep bottomed saucepan, take 3 tbsp sugar, grapes, and the water. Simmer and while the mixture comes to a boil, keep pressing the grapes with the back of a wooden spoon to bring out the maximum juice from the grapes. Continue kneading till you get a thick shiny liquid and the grapes are mushy. Be careful not to over dry or leave too much liquid in the syrup. It should not reach the caramel consistency. It should be thick but runny. Remove from heat and let it cool completely.
Now whip the whipping cream, vanilla essence, and the remaining sugar to stiff peaks, mostly with an electric beater if you do not want tired hands. Ensure that the compote is at room temperature. Now pick out the mushy grapes from the syrup with the help of a fork and fold into the whipped cream. You do not need to mix it completely. Lastly, add the syrup and swirl the mix with the help of a fork till the liquid is just absorbed but not completely mixed. Transfer the contents to an airtight container or ice cream tin and freeze for 1-2 hours till lightly set. Take out from the freezer and with the fork give a stir up and down. Place the lid back tightly and freeze for another 5-7 hours or until completely set.
To serve, make a bed with the crumbled candied almonds and place two scoops of the ice cream and cover with a few more crumbles on top. Repeat for the rest of the servings. 

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