The Seductions of Black Grape Gelato

Sometimes it’s the uncomplicated recipes, made with the fewest, but the best, ingredients, that work magic. This is one such time. Water, sugar, cream, and excellent Concord grapes become a downright rapturous gelato, says Carb Lover. “Juicy tartness balanced by sweetness and tannic finish, all mellowed by a whisper of cream. Luscious and complex, a red wine enthusiast would be seduced.”

Here’s how it’s made: heat 2/3 cup sugar and 1/2 cup water over medium heat until sugar is completely dissolved. Remove from heat. Process 1 lb. of washed and stemmed black grapes through a food mill, using the insert with the smallest holes to catch the seeds and separate the skins. (Note: a food processor or blender is NOT a suitable alternative, as it will crush the seeds.) Combine grape puree with simple syrup and cool. Once cool, whip 1/4 cup heavy cream to the consistency of buttermilk. Blend with grape mixture, and chill thoroughly, then process in an ice cream freezer.

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Black Grape Gelato by Marcella Hazan

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