White Grape Ice Cream

I think it was 1976, shortly after we opened The Troutdale Dining Room. My mother and I were invited to lunch at nearby Ripshin by Sherwood Anderson's widow. (We all remember Sherwood Anderson because of school assignments to read "Winesburg, Ohio" and "Home Town.")

Anderson had moved to southwest Virginia, bought both the Republican and Democratic newspapers and wrote editorials in both. He married Eleanor Copenhaver and together they built a beautiful home and life beside Ripshin Creek.

As Mrs. Anderson told us about his death while on a mission given him by President Roosevelt, she could not stop crying, even after 35 years.

When we left she gave me four years' worth of Gourmet Magazines to add to my collection and a huge basket of grapes. Not the usual southern Concord grapes but wine grapes.

White Grape Ice Cream

Wash grapes and remove seeds. Purée in a food processor or blender. Measure purée and add the equivalent amount of heavy cream and one-half the amount of sugar. Mix thoroughly, chill and freeze in an ice-cream maker.

The same formula can be used for other fruits, perhaps with the addition of lemon juice if appropriate.