Sunday, April 29, 2012

Grapefruit ice cream

Grapefruit lends itself particularly well to sorbet (as in this grapefruit-Campari sorbet), but I was feeling like something with a little more fat to it. Hence grapefruit ice cream.

I used this recipe, reprinted below. The result was a delicate, creamy grapefruit flavor, and a really light-bodied pale ice cream. Really delicious.

1 cup grapefruit juice with 1 tbls zest
1/2 cup sugar
1/2 cup water

Begin by making a simple syrup, place all the ingredients in a sauce pan and simmer until the syrup begins to reduces, about 15 minutes. Cool, refrigerate overnight and strain.

1/3 cup whipping cream
1 cup half and half
1/3 cup sugar
2 egg yolks with 1/3 cup sugar

Make the custard by heating the cream, half and half and 1/3 cup sugar to just below a boil, stirring occasionally. In the meantime, whisk the egg yolks with the remaining sugar until they are doubled in size and a pale yellow. Temper the eggs with the hot milk, return everything back to the saucepan and cook over medium heat until the custard coats the back of the spoon. Remove from heat, cool and allow to rest in the refrigerator overnight.

1 cup of whipped cream
1/4 cup sugar

Whip the cream and the sugar until stiff peaks form. Fold the whipped cream into the cooled custard, add the grapefruit syrup and then pour into ice cream maker. Process according to the manufacturer's directions.

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