I think this might be one of the most delicious ice creams of all time. Am I overstating? It has no eggs or milk, and only a quarter cup of cream (seriously!) but it’s rich and creamy nonetheless. I probably don’t need to mention that the quality of the grapes and the cream is imperative here. The use of the food mill is also important – using a food processor would chop the seeds, which are extremely astringent. I think this gelato would be lovely with an oatmeal or sugar cookie, but it’s pretty damn good on its own. The recipe is adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
Serves: 1-4 (depending on your level of self control)
Special equipment: a food mill, an ice cream maker
1 pound Concord grapes
2/3 cups sugar
1/2 cup water
1/4 cup heavy cream
2. Make simple syrup by combining the sugar and the water in a small saucepan over medium heat. Swirl the pan occasionally until all the sugar is dissolved. Set aside to cool.
3. Fit your food mill with the fine disk and place over a large bowl. Mill the grapes into the bowl until most of the juice and pulp has been extracted, leaving the seeds and skins behind.
4. Combine the cooled simple syrup and the grape purée. Refrigerate the mixture for at least a half hour, or cover with plastic wrap and refrigerate for several hours or overnight.
5. In a clean stainless steel bowl, whip the cream until barely thickened. Gently fold the cream into the grape mixture.
6. Process the mixture according to your ice cream maker’s directions. Eat immediately (it’s good nice and soft) or freeze.