This Roasted Concord Grape Balsamic Ice Cream is packed with fall flavors that are fancy enough for date night but might even be sweet enough for the whole family! Recipe adapted from Salt & Straw Ice Cream Cookbook.
The night before you want to make the ice cream: Preheat the oven to 300 degrees. Transfer grapes onto a parchment lined baking sheet and drizzle with the honey. Set aside while the oven preheats.
Whisk together 1/2 cup granulated sugar, dry milk powder, and xanthan gum in a small bowl.
In a medium saucepan, combine the sugar mixture with the corn syrup and whole milk. Whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often, until the sugar has fully dissolved but before the mixture starts simmering, about 3 minutes.
Remove the pot from the heat and whisk in the heavy cream. Transfer the mixture to an airtight container and refrigerate overnight.
By now your oven should be preheated so pop your grapes in. Roast for 15 to 20 minutes or until the grapes have burst and juice is pouring out. Remove from oven.
Once cool enough to handle, transfer grapes (along with any lingering juices on the parchment paper) to a fine mesh strainer that is over a medium bowl and use the back of a wooden spoon to press the juices out of the grapes and into the bowl. Discard the grape skins and pits and then transfer the grape juice mixture into a sealable container and into the fridge to chill for the night.
If you have not already done so, make sure to stick your ice cream bowl (which is part of your ice cream machine) in the freezer now so that it has time to freeze.
The next day (or whenever you are ready to make your ice cream): In a large mixing bowl, whisk together the ice cream base, the grape concentrate, balsamic vinegar, and black pepper until completely combined.
Pour the mixture into your ice cream machine and turn it on. Churn until the mixture is the texture of soft serve (mine took about 15-20 minutes but time may vary depending on your ice cream machine).
Serve right away as soft serve (my favorite!) or transfer to a freezer friendly container and cover the top with parchment paper before sealing. Let freeze for 6 hours to firm up. This is best enjoyed within the first few days but will last a few months in the freezer.