Grape Ice Cream with Bitter Orange Cake

I made several ice creams/sorbets this summer to deal with the heat.  I had originally intended to keep this just a sorbet without any dairy but I thought some added cream would help the texture.  The cake  that I paired this with was taken from Paul Bertolli's book, Cooking by Hand.  It's not so much a book of recipes but technique and it has a large section dedicated to homemade charcuterie.  

 I just picked the darkest grapes I could find.  I suppose you could use green grapes but I don't think it would pair well with the cake.  

 I had about a pound.  Just throw them all in a big pot.  

Meanwhile, zest some oranges with a vegetable peeler.   

 Throw a few strips in with the grapes as well as about 1/4 cup sugar (to start with) and a touch of orange juice and place on medium heat.  Cook until the grapes start to fall apart, about 10-15 minutes.  

I'll post the full recipe later for the cake but part of the wet ingredients include whole pureed orange.   

This was the final cake batter.  Again, I'll post the recipe in another post.   

Once the grapes have released their juice, press them through a fine strainer, pressing firmly to extract as much as possible.   

Then add about a cup or so of heavy cream and refrigerate until properly chilled.  This could be done overnight.  Then just place in your ice cream maker and churn until the desired texture.  

 The finished orange cake.  

Cut the cake in squares and slice each down the middle to make a little ice cream sandwich.  I wanted to be fancy so I made both a strawberry and mango coulis to drizzle over it.