The Perfect Scoop, Revised and Updated by David Lebovitz

Author:David Lebovitz
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-03-27T04:00:00+00:00

4 red-skinned apples (about 2 pounds, 1kg), preferably unsprayed

2 cups (500ml) Riesling or Gewürztraminer

½-ounce (15g) piece fresh ginger, about 1 inch (3cm)

⅔ cup (130g) sugar

Cut the unpeeled apples, cores and all, into 1-inch (3cm) chunks. Put the apples and the wine in a large, nonreactive saucepan. Crush the piece of ginger with the side of a cleaver and add it to the apples. Cover and bring to a boil. Lower the heat and simmer for 15 minutes, stirring once or twice, until the apples are tender.

Remove the knob of ginger and pass the apples and their liquid through a food mill fitted with a fine disk, or use a coarse-mesh strainer and press firmly on the apples to extract all their pulp and liquid into a container. Discard the peels and seeds.

Stir the sugar into the warm apple mixture until dissolved.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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