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Grape Walnut Sherbet Recipe


Sherbet is a cross between a sorbet and ice cream, usually containing fruit juice like sorbet, but also containing dairy products like ice cream. It is generally less rich than ice cream, but still refreshing like sorbet. Grape Ambrosia was my favorite flavor of sherbet growing up, and it was (and still is) a popular flavor at Farr Better Ice Cream Company, an old fashioned Ice Cream parlor located in Ogden, Utah where they produce dozens of flavors of ice cream. Grape Walnut Sherbet is my homemade version of Grape Ambrosia, and it is easily made in the automatic ice cream machine. The ingredients can be put together in about 5 minutes hands-on time, and the newer machines, which have a cylinder that is kept in the freezer until ready to use, can freeze a batch of this frozen delight in 20-30 minutes with no supervision. Because the recipe doesn’t rely on gelatin or stabilizers to thicken it, the end result straight from the ice cream machine is quite soft. I usually make it a little ahead and put it in the freezer for an hour or two before serving.
””
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.

10 Servings


2 eggs
1 cup heavy whipping cream
2 cups milk
3 tablespoons lemon juice
12 ounces frozen grape juice concentrate, (100% juice)

2 cups toasted walnuts
  1. Whisk together the eggs, whipping cream, and milk.

  2. Stir in the lemon juice and grape juice concentrate.

  3. Pour the mixture into a 1 - 2 quart automatic ice cream machine.

  4. Let the machine run until the mixture starts to thicken; add the walnuts and let run until soft set.

  5. 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%

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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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