Roasted Grapes With Caramelized Wine and Yogurt Ice Cream

By Yotam Ottolenghi

Total Time: 1½ hours, plus chilling and freezing time
Rating: 4(34)
Notes: Read community notes

In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won’t be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.

Featured in: Grapes, Sour or Sweet, Are Ripe for Dessert

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Ingredients

Yield:6 servings

For the Ice Cream

1¼cups/250 grams granulated or superfine sugar (caster sugar)
3strips orange zest, plus ⅓ cup/60 milliliters orange juice
1strip lemon zest, plus 2 tablespoons lemon juice
1½cups/300 grams Greek yogurt
1cup /200 grams heavy cream (double cream)

For the Grapes

1½pounds/600 grams red seedless grapes, off the stem
⅓cup plus 1 tablespoon/90 milliliters muscat wine (or another sweet dessert wine such as port or Madeira)
2tablespoons honey
¼cup/5 grams loosely packed lemon thyme (or regular thyme) sprigs, or use leaves if sprigs are woody
2tablespoons/30 grams soft dark brown sugar
1teaspoon finely grated lemon zest

Ingredient Substitution Guide

Preparation

Step 1
At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
Step 2
In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
Step 3
Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
Step 4
On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
Step 5
If the juices don’t thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
Step 6
Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

Ratings

4 out of 5

34 user ratings

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Cooking Notes

Scott6 years ago

To be clearer, it's actually Yogurt Ice Cream with Roasted Grapes and Caramelized Wine. The recipe title excited me, until I realized that the roasted grapes and caramelized wine were just a topping and not an actual ice cream flavor.

Carol6 years ago

Made this for a dinner party to rave reviews! Used sweet kosher wine. Added diced simmered peels to yogurt cream mixture. Also mixed grape mixture right in baking dish to save a step. Next time will use a bit of sugar from total and sugar diced peels to add in ice cream maker for last 5 minutes. Texture of the yogurt ice cream was great and the roasted carmelized grape wine mixture was superb!!! Not a speck left. Only problem was clean up of burnt on caramel on glass baking dish.

CBB5 years ago

Third time making this delightful dessert! Held back about an 1/8 of a cup of sugar to coat candied lemon and orange rind and cut in small dice adding back during last 5 minutes of yogurt ice cream in Ice Cream maker. Rather than grapes, I subbed blueberries which I roasted at 450 for about 15 minutes with a sprinkling of sugar and a touch of fresh lemon juice after it came out of the oven. Lovely combination!

Myra8 months ago

This was a huge hit just as written. However, I had only dried thyme, so I used half the recipe amount. I used it on the grapes. The taste was good, but too many little leaves. Next time I’m in that situation, think I’ll just infuse the ice cream with about a teaspoon of dried thyme. Won’t change the flavor profile of the overall dish.

Patricia1 year ago

The ice cream was good, but not great. However the I caramelised grape recipe is delicious and could be served with a good quality vanilla ice cream. I used the elongated black sapphire grapes and would make this unusual dessert again.

allison2 years ago

Served these roasted grapes with baked Brie. Delicious!

CBB5 years ago

katie5 years ago

Delicious! Everyone surprised by the ingredients (thyme with ice cream!?) but tried it and loved it. I thought it would be prettier with 3 kinds of grapes but by the time they cooked down, didn’t make much difference. Don’t be tempted to add back the peels; they got pretty hard in the ice cream. Will make again.

Chat6 years ago

I only made the yogurt ice cream and it was a big hit. It tasted like froyo for sure!

Essie A6 years ago

I am a huge fan of yogurt ice cream and have been on a quest to find a recipe that yielded one as good or better than Grom's in Paris and Italy. This is it. It's even better, smooth, tart and delicious. The caramelized grapes were lovely, but it was difficult to separate the thyme leaves from the sauce.

Carol6 years ago

Carol5 years ago

Great second time as well! Time crunch, so put yogurt xx in ice water bath in refrigerator for 2 hours before putting in ice cream maker. Not right time of year for thyme, so just used thyme leaves. This time, I did use a little of the sugar to coat the peels and cut them into small dice to add to the yogurt ice cream for the last 5 minutes. It came out spectacular with lovely bits of orange and lemon showing through. Love this recipe. It looks and tastes divine.

Scott6 years ago

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