November 24, 2008

Grape Cardamom Gelato


Gelato is an Italian frozen dessert made from milk and sugar. It is technically not an ice-cream because it does not contain cream and unlike ice-cream much denser because air is not beaten into it. Gelato is also much softer, because it is not frozen as much as ice-cream, and should melt in your mouth.
The other ingredients in gelatos depend on which part of Italy they originate from. So you can have some gelatos made with eggs while others which are egg-free.
My gelato is of the egg-free kind where the corn starch is the thickening agent.

Some of the credit for this recipe has to go to Harini of Tongue Ticklers. She has a monthly event on her blog which celebrates the colours in food and this month she chose the colours black and purple!
It just set me thinking about purple coloured food. I thought of egg plant/ aubergine but that doesn’t stay purple once it’s been cooked. Purple cabbage was another, but I have not seen it in the market here. Then I thought of grapes.
The the next question was what to make with grapes. I had made Grape mini-pies earlier and it was just a couple of weeks ago that inspiration hit me. Grape Ice-cream!




I like making gelato because it means it is egg-free, low in fat and adding fruit to it ensures having to add very little sugar to sweeten it. This makes for a comparatively healthy dessert. It also means I can get my daughter to have some of the fruits that she otherwise refuses to eat. A win-win situation, I’d say.

For this particular gelato I used unsweetened grape juice from the store. The better option would be to boil purple/ black grapes with some water and sugar (amount would depend upon how sweet the grapes are). Cool and strain to remove the skin and seeds.
The amount of sugar in this recipe may be adjusted according to the sweetness of your grapes or grape juice and if you use full fat milk you would get a richer and creamier gelato.

Here’s how I made this gelato.


Ingredients:


1 litre milk (3% fat)

4 cups unsweetened grape juice

½ cup + ¼ cup granulated sugar

4 tbsp cornstarch

5 to 6 pods cardamom, powdered

½ tsp salt



Method:


In a pan, put the grape juice and ¼ cup sugar. Bring to a boil, then simmer till it reduces to about 1 cup of liquid. Add the cardamom powder and mix. Turn off the heat and allow the liquid to cool to room temperature. It will take on the consistency of a not very thick syrup. Keep aside.

Keep aside ¼ cup of the milk.
In another heavy bottomed pan, put the remaining milk and sugar and bring to a boil. Turn down the heat and allow the mixture to come to a boil, stirring constantly, till it reduces by a third in quantity.

Dissolve the corn starch in the ¼ cup of milk and add to the reduced milk, stirring constantly. Let the milk mixture boil till it thickens a bit. This should take a couple of minutes. Turn off the heat and allow to cool to room temperature.

Now put the milk mixture and the grape syrup in a liquidizer and blend well, for about a minute. You can do this using a whisk too. When the grape syrup is poured into the milk mixture, it might look like it is curdling. This probably because of the acidic nature of grapes. Liquidizing the mixture will take care of this.
Pour into a plastic or metal container with a lid and freeze. When the gelato is half set, remove and liquidize to break the ice crystals. Put it back in the freezer. Repeat this twice more.

Freeze till the gelato has set well but not hard. It should be soft enough to scoop easily.
Serve according to your taste. We had it plain and our daughter liked coloured sugar sprinkles on hers. Chocolate sauce and toasted nuts would probably taste good with this grape gelato, I think.
This recipe should serve 4 to 5.

So Harini, this gelato is for you. This gelato was deep purple when I started making it but the addition of the milk turned it much lighter.


29 comments:

Curry Leaf said...

Lovely.Yes,I too am making something with grapes.Sometimes such events bring out the best in us.This is very very good.But do not tempt me,it is very cold and not at all time to enjoy this.

Bharti said...

Lovely..thanks for clearing up the notion that they need to contain eggs. I've always come across mixed opinions on this one. Some people insist that gelatos need to contain egg yolks while other gelato stores have maintained that they don't use eggs in theirs. So I guess it depends on what part of Italy you are from.

Fearless Kitchen said...

The grape and cardamom are a really interesting combination!

deepu said...

Good one Aparna and just perfect for kids or so I say and sneak a bowl myself. My little one is always on the look out for new flavors and this one is a winner.

Happy cook said...

I love them, one can have these without feling guilty.
These look yumm

Happy cook said...

I love them, one can have these without feling guilty.
These look yumm

sra said...

Your mention of unsweetened grape juice reminded me - many jams and juices use grape juice as sweetener, rather than sugar itself. I'm not sure what the terminology is but I've read they say something to trick people into thinking those juices have no added sugar, must read it up.

Vanamala said...

ITs quite simple..i have all the ingredients except grape juice..will try to make..nice dessert

Sagari said...

nice combo aparna. I can imagine the taste

Usha said...

Wonderful idea, love this combination of milk, grape juice and cardamom...

Pearlsofeast said...

Aparna,what I can say seeing your scrumptious looking gelato without eggs and easy to whip too.
I have bookmarked it and eager to impress my son.Thanks dear. They look cool with hundrend and thousands.

sunshinemom said...

Hey! This looks good! Am glad the event pulled out the creative gene:)
Thanks for the recipe, otherwise the price for Italian Gelato is horrendous - Rs.75/- for a small scoop!!

jayasree said...

Lovely recipe. Easy to put together and eggless. What more can I ask. Thanks Aparna.

bee said...

i love gelato and will definitely try this is warmer weather. we get 1% milk, but this is definitely worth trying. congrats on your first anniversary. i have to catch up with a lot of your posts.

Ivy said...

This is a very interesting recipe. I don't think there are many things you can do and make it purple.

Jayashree Mudaliar said...

Lovely recipe Aparna..wish I could have it :)

First time here..u have a nice space..:)

Shella said...

Thank you Aparna for such a warm welcome....I really hope he is happy.....your gelato looks absolutely droolworthy.

Priya said...

Great Work Aparna.. will try this soon...quite interesting..

Manggy said...

Ah, I've actually often wondered about the paucity of grapes in desserts... Such a shame because they are awesome, as evidenced by your lovely gelato! :)

farida said...

Great gelato! I love it that you added cardamom to it - my fav spice!

Vaishali said...

This sounds so very deliicous, Aparna. I have to give it a try with soy milk. Grapes are a lovely and unusual flavor for this, so kudos for thinking it up!

Anamika:The Sugarcrafter said...

Hi aparna
nice preparation...liked your method of preparing the gelato..good informative post.

Rosie said...

Beautiful aparna I could lick thescreen just for a little taste -yum!!

Rosie x

Uj said...

Hey looks yummy. I love gelatos. Planning to make Black Grape gelato. Without milk though! Lets c If I can get hold of some grapes though! Lovely post:)

Rachel said...

You kknow what this gelato has a fav colour of mine..so it all the more appeals to me.

Joanna said...

this looks so beautiful! grape juice is my favorite juice. i make popsicles out of it all the time.

those sprinkles are just the perfect touch.

i want to try this recipe now, too!

Cynthia said...

Grape and cardamom hmmmm, you have me thinking...

SMN said...

gelato loooks yum an di love to..:)

Aparna said...

You're welcome, Bharti. I learnt this after a copius amount of reading up.:)

Gelatos are a great way to to get kids (and ourselves) to get our share of calcium and fruit, without the fat and much less sugar. Guilt-free is right!

As I said, Sra, fresh fruit is the way to go. Let me know when you find the info.

Welcome to my kitchen, Jayashree and thanks.

Nice to see you here again, Shella.