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Ingredients
- 2 pounds black grapes (may substitute any wine grape), plus more for garnish
- 1/2 cup sugar
- 1/2 cup water
- 1 lemon, juiced and zested, plus extra zest for garnish
- 1 cup heavy cream, plus more to whip, for garnish
Method
- Wash and stem grapes.
- Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp that remain on the skin and pass through.
- Refrigerate.
- Make simple syrup by heating sugar and water until clear.
- Pour simple syrup into a stainless-steel, non-reactive bowl and refrigerate until cold.
- When ingredients are cold, add the simple syrup to the grape pulp.
- Add the lemon juice and zest, and stir to mix well.
- Place the mixture into an ice cream machine and chill according to the machine instructions.
- In a medium-sized bowl, whip the cream to soft peaks.
- Gently fold the whipped cream into the cold grape mixture, serve garnished with lemon zest and grapes.
