Ever try grapefruit ice cream? I never had either so I decided to make it. With the summer coming soon and heat and humidity rising some of the best recipes to cool you down are citrus. I normally do not like grapefruit but I can't stop thinking about a piece of grapefruit cake I had a few months ago. Little did I know that each grapefruit has different tastes, some tangier than others while some are sweeter.
Well, what can I say I've been in the ice cream making mood of late, I recently made strawberry and wild berry. I've even been compiling some recipes for a new ebook so check back or join our fan club by receiving our newsletter where will announce new books we make.
Anyways, back to the grapefruit ice cream recipe. So I don't really care for grapefruit but that cake was so good I figured maybe there's something special to this fruit. I pulled out my favorite ice cream maker the Cuisinart 2 quart BC-30 and started by making a sweet syrup with the juice and sugar and reserved some extra juice to mix in for later. To get the juice out just cut the fruit in half and squeeze into a bowl. Remove the seeds. Please note not all grapefruits are the same. Red ruby grapefruit becomes very sweet when cooked with the sugar, so if you want tanginess then use a pink grapefruit to make the juice that you mix in separate from the syrup. Another tasty part about this recipe is the candied pieces of pulp that stay in the syrup. So check out this recipe. Change the amount of sugar to adjust the sweetness. Finish off your sweet dessert with a tall glass of iced tea.
Store your ice cream freezer bowl in the freezer overnight to ensure it will be cold enough to make the ice cream. Also in order to make this recipe allow enough time for the cream to chill, at least 3 hours and another 20-25 minutes for the cream to turn freeze into ice cream.
1. Make juices. In one bowl squeeze the juice for one of the grapefruits and set aside. Do the same for the other one in a different bowl and set aside.
2. Make syrup. In medium sauce pot bring red ruby grapefruit juice to a boil with the sugar. Keep boiling, remove from heat and stir, then return back to heat to continue boiling. Repeat these steps several times for about 5-7 minutes after reaching boiling. (You must remove most of the water from the fruit so the temperature must be high. Syrup will bubble up quite high and when you remove from heat it will settle back down.) Once thick as honey remove from heat entirely and allow to cool and reach room temperature. (You could speed this up by placing in the refrigerator).
3. Combine with creams. In medium bowl pour in half and half and heavy cream. Whisk in cooled syrup. Cover and chill in refrigerator for at least 3 hours.
4. Use ice cream maker, add other juice. Stir cream then pour it into the freezer bowl of your ice cream maker. Follow the freezing instructions from the manual of your machine. It should just have an one switch. Allow your machine to churn for at least 20-25 minutes, until completely frozen, The cream will thicken within minutes. About 5 minutes before finished pour in the other reserved grapefruit juice through the top of the ice cream maker.
5. Store. Store the ice cream in an airtight freezer-safe container for at least an hour before serving.