Roasted Grape Coconut Milk Ice Cream

Preheat oven to 350ºF.

Toss grapes with olive oil and spread on a rimmed baking sheet lined with parchment paper. Bake for 40 minutes, until grapes have split, softened, and released delicious juices.

In a medium saucepan whisk egg yolks and cornstarch well, until smooth with no lumps. Combine sugar, coconut milk, and almond milk in a separate saucepan. Heat milk mixture over medium heat, until just beginning to simmer. Slowly pour milk mixture in with egg yolks, whisking constantly to avoid clumping. Still whisking continuously, heat egg yolk and milk mixture, brining it to a low simmer. Continue whisking for 5 minutes as custard mixture thickens. Remove from heat and let cool completely, stirring occasionally to keep a skin from forming on top.

When custard is cool, pour it into your ice cream maker, and make the ice cream according to its directions. Once the custard has solidified into ice cream, remove it from the ice cream maker and fold in the roasted grapes. Return ice cream to ice cream maker and churn again until it has re-solidified. Serve immediately for a softer ice cream or place in freezer for a few hours to harden thoroughly. Enjoy!

Makes about 1 quart.

Inspired by and adapted from Sprouted Kitchen.