Grape Walnut Sherbet utilizes frozen grape juice concentrate, so there’s no need to extract juice from fresh grapes. The concentrate is mixed with whipping cream, milk, eggs, and lemon juice. Although I have never had a problem using raw eggs, pasteurized egg substitute can be used instead of the raw eggs, or they can simply be left out (the texture will be slightly different, but the sherbet will still be good). Walnuts can be easily toasted in a 350° oven for 8-10 minutes.
1 cup heavy whipping cream
2 cups milk
3 tablespoons lemon juice
12 ounces frozen grape juice concentrate, (100% juice)
2 cups toasted walnuts
- Whisk together the eggs, whipping cream, and milk.
- Stir in the lemon juice and grape juice concentrate.
- Pour the mixture into a 1 - 2 quart automatic ice cream machine.
- Let the machine run until the mixture starts to thicken; add the walnuts and let run until soft set.
- Transfer the mixture to an airtight container; place in the freezer until time to serve.
Amount Per Serving
Calories 358 Calories from Fat 238
Percent Total Calories From: Fat 66% Protein 8% Carb. 26%
Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 8 g
Cholesterol 82 mg
Sodium 50 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 0 g
Protein 7 g
Vitamin A 10% Vitamin C 53% Calcium 0% Iron 5%