Concord Grape Ice Cream in Waffle Cone

To prepare the Concord grape ice cream in a cone, start by making the ice cream: take the Concord grapes, wash them, drain them, and remove all the grapes, placing them whole (including skins and seeds) into a blender; run the blender until you get a smooth purée 1. Now separate the pulp from the seeds and skins by passing it through a sieve placed in a bowl 2. Squeeze half a lemon 3

and add the juice obtained to the grape pulp 4, then mix well with a spoon, cover with plastic wrap 5, and place everything in the freezer to cool (it should become very cold but not hard). Meanwhile, cook the cream and sugar in a saucepan over low heat until the sugar has completely dissolved 6 and reached a temperature of 181°F (you can check it with a food thermometer).

When the mixture has reached the indicated temperature, cool it quickly in a blast chiller or transfer it to a pitcher 7 and place it in a bowl full of ice to cool it quickly, then cover with plastic wrap and place the pitcher in the freezer: the mixture should become very cold. When both the grapes and the cream mixture have cooled sufficiently, combine them using a whisk 8, then transfer everything to an ice cream maker 9 (the ice cream maker's bowl should be very cold, we recommend putting it in the freezer at least the night before).

Churn for about 30-35 minutes, or until the mixture has reached the right creaminess 10. At this point, prepare the waffle cones: beat one egg white with a pinch of salt until stiff and set aside 11. Melt 1.5 oz of butter over low heat, which you will then pour into a bowl 12.

Add the sugar to the butter 13 and mix with a whisk to combine the ingredients; you should obtain a smooth mixture without lumps. Continuing to mix, incorporate the egg white 14 and sifted flour 15: you should obtain a smooth mixture without lumps.

Place four squares of parchment paper about 6.5 inches on a baking sheet, on each of which you will pour a tablespoon of batter that will be spread, with the back of the spoon, to form a disc about 4.75 inches in diameter, quite thin 16. Bake the cones in a static, preheated oven at 356°F for 5-10 minutes 17 (you should remove them when you see the edges begin to color). To give the cones the typical "bowl" shape, you need to work carefully: it is a fairly delicate step, as the cones are thin and easily break; it is essential to work them when they are still hot and malleable. Take a disc with its parchment paper and place it inside a small bowl (like those used for serving fruit salad), then quickly shape it with your hands 18 to achieve the desired shape and let it cool. At this point, you can gently remove the cone from its parchment paper and set it aside. Follow the same procedure for the other discs. If you wish, you can give your cones different shapes by using, for example, an inverted bowl to get a low and wide cone, or an inverted glass for a narrower and elongated shape. Once the ice cream is taken out of the ice cream maker, we recommend keeping it in the freezer for at least 4 hours, preferably overnight, then, when serving, place a scoop of Concord grape ice cream on each cone and, if desired, decorate with a dollop of whipped cream.