Peanut Butter Ice Cream with Concord Grape Coulis

For the coulis

• 2 quarts concord grapes
• Juice of 1 lemon
• 2 tablespoons raw sugar
• 1/4 cup water
• 1 pinch sea salt

For the ice cream

• 1 cup well-stirred natural peanut butter
• 1/2 cup raw sugar
• 1 tablespoon honey
• 1 cup whole milk
• 1 pint heavy cream
• 1/2 vanilla bean

1. Remove stems and wash grapes. In a sauce pan, over medium heat combine all ingredients, partially cover and bring to a gentle simmer.
2. Simmer until grapes have liquified, uncover and reduce heat to low. Continue to simmer until the mixture has thickened enough to coat the back of a spoon.
3. Strain the sauce through a chinois or fine mesh strainer and chill. (Make sure to discard the grape seeds in the garbage as they may clog your disposal.)
4. Put the first four ingredients of the ice cream mixture into a large bowl, and whisk until smooth. Scrape the seeds from the vanilla bean, add them and the heavy cream to the peanut butter mixture, and whisk until uniform.
5. Let the batter chill for at least an hour, then pour into your ice cream maker and mix for 30 minutes or until the ice cream comes together.
6. Scoop the soft ice cream into quenelles and serve with the coulis.