When you live near a grape-growing region as I do, it’s easy to become fascinated with the flavors of different grapes. They are as intriguing to the tongue as wine, which is not surprising!
This is a delicate ice cream, totally dependent on the quality of the grape. Small or large, red or green, it will not matter; what you need is a bursting-with-flavor grape with a good-tasting skin. I favor seedless organic grapes with thin skins for this recipe.
Grape ice cream is a fleeting beauty; be sure to eat it within a day.
Serving Suggestions: This ice cream invites a visual play of grape on grape. I like a small cluster of another variety of grape as a garnish alongside each serving. Blood orange slices or slivers of candied kumquat offer other interesting contrasts.
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