Gelato all’uva! Grape Ice cream with a really old ice cream maker

I posted here some more images

https://www.reddit.com/r/cucina/comments/1lnh1bl/gelato_alluva_con_gelatiera_dellaltro_secolo/

What's better than ice cream for summer?

I think nothing.

And that's why I created a super grape ice cream. Making it is relatively simple, you need about 300g of grape juice (I obtained it from the grapes with the extractor… but you can even buy it), a drop of lemon juice (it serves to prevent the grape juice from oxidizing), 3 egg yolks, 150g of sugar, 150g of cream.

Mix the 3 egg yolks well with the 150g of sugar (until they whiten). Bring the cream to 85°C slowly then pour it in a thin stream while mixing the sugared egg yolks (the temperature should pasteurize the egg yolks and the sugar will prevent the egg yolks from coagulating as well as the fact that you are mixing)…. the whisk can be electric or manual as well as that of a planetary mixer, it makes no difference.

Add the grape juice and mix but only when the temperature drops below 50°C so as not to ruin the juice.

Please note: the ice cream machine recipe I used does not use the 3 egg yolks, in that case you can also simply heat the cream and sugar together to dissolve the sugar well…. I love the cream base that can only be made with the emulsion given by the egg yolks so I thought of adding them and I have not regretted it given the final result.

If you want to make the classic cream flavor, obviously remove the grape juice and add about 150g of milk.

This is the base to put in the ice cream machine.

Once you have obtained the ice cream, quickly put it in the freezer for about 24 hours so as to stabilize it.

Please note: the proportions I used are such as to avoid freezing in the home freezer (which must be at about -18°C, the temperature for the correct conservation of everything else), if you have a freezer specifically for ice cream (which I think is at -10°C) you can use less fat/sugar without getting a piece of ice.

The proportions I used are those, net of a few small changes made by me, of the book that the ice cream maker came with and are calibrated on the home freezer.

Without stabilizers such as carob seed flour, the ice cream must be consumed immediately after taking it out of the freezer, in fact it melts very very quickly.

Like you can hear in the video this old beast is loud but it's still working after more than 32 years (my mother got it at her wedding, I got it from my mother because she decided to not make gelato anymore).

It is one of those ice cream makers with a compressor that allows you to do it without having to put the basket in the freezer first and they are still very expensive today.

If you want to try to do it without an ice cream maker, you can put the mix in the freezer for 6 hours, taking it out of the freezer every half hour and mixing with a whisk. After 12 times (that is, the 6 hours required) let it rest in the freezer for another 24 hours. I've already tried and it works but obviously it's a bit of a hassle. Another alternative is the cheap ice cream makers without a compressor, you just have to remember to put the basket in the freezer 24 hours before.