This is actually a black and white but red all over crazy gelato. The black hails back to the 60's when I heard the Galloping Gourmet (on our black and white television) tell us bravely to try black pepper on strawberries. And the white stems from the use of Riesling in homage to the German bolle. The final color is a very rich red. I know you can make wonderful gelato from fresh strawberries, but in my recipe you do cook them softly....because here you cook the strawberries in wine rather than water. This summer Marcella Hazan's gelato techniques have been inspiring me, especially the way she uses fresh cream. —Sagegreen
@ 1 pint
smallish fresh strawberries
Riesling (or other dry white wine)
fresh ground black pepper, to taste (1/2 to 1 tsp.)
Destem and gently but thoroughly wash the strawberries. Slice them into roughly 1/4 inch rounds and place them in an acid resistant pan.
Pour in the white wine over the strawberries. Grind in the desired amount of black pepper. Gently bring up to a simmer. Stir in the sugar. Cook for a few more minutes until the strawberries soften, but remain vibrantly red. Let this mixture cool for about 15 minutes. The alcohol in the wine should cook off.
In a small bowl beat the whipping cream only until it reaches a buttermilk consistency.
Process the cooled strawberry mixture in a blender into a rough puree. Ladle in the cream and give the whole mixture a whirl until blended. Chill at least 8 hours, preferably overnight. Then process in your ice cream maker as per the directions.