- 4 egg yolks
- 100g sugar
- 1kg red grapes
- 850ml milk
- 100ml red wine
75g roasted crickets
- Quantity: 10 scoops
- Cook Time: 50 mins
- Chill Time: Overnight
- Churn Time: 35 mins (machine dependent)
Heat the milk in a medium saucepan and make sure it doesn’t boil!
Meanwhile, whisk the egg yolks together with 90g of the sugar.
Slow pour the milk over the eggs, whisking as you go. When everything is combined add it back to the saucepan.
Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
Once you’ve got a custard, strain the mixture and put it in the fridge to chill.
Partially mash the grapes, and heat them in a pan with the wine (I used an Argentinian malbec) and the rest of the sugar on a low heat until it reaches a thick consistency.
Chill it in the fridge and then blend it together with the custard you’ve already made.
Chill it overnight and churn it the next day.
Chop the crickets and add them in as your gelato is churning.
Have a look at the full recipe video to get an idea of how I made it.