Grape Velvet Ice Cream
Yield: 8 Servings
2 c Unsweetened grape juice 1 c Sugar 2 tb Lemon juice 2 c Whipping cream In a large bowl combine juice, sugar and lemon juice. Stir until sugar is dissolved. Add cream and stir until well blended. Pour into a 9x9-inch pan. Freeze 3 or 4 hours until almost firm. Transfer to a chilled large bowl. Beat with mixer on medium about 2 minutes until fluffy. Return to pan. Cover and freeze about 6 hours or until firm. Let stand 10 minutes before serving. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.