If you're in search of a refreshing dessert that’s sure to impress, look no further than this delightful Grapefruit Curd Ice Cream! Bursting with bright citrus flavors and a creamy texture, this homemade ice cream is the perfect way to cool down on a warm day or to elevate your next dinner party. With just a few simple ingredients, you can create a dessert that not only tantalizes the taste buds but also adds a touch of elegance to any occasion. Get ready to discover the secret to crafting this luscious treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large grapefruits
- 1 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Begin by preparing the grapefruits. Zest the grapefruits using a microplane or fine grater, making sure to only remove the outer orange layer of the skin, as the white pith can be bitter. Set the zest aside.
- Next, juice the grapefruits until you have about 1 cup of fresh grapefruit juice. Strain the juice through a fine-mesh sieve to remove any pulp or seeds, and set aside.
- In a medium saucepan, combine the grapefruit juice, grapefruit zest, and sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture is warm but not boiling.
- In a separate bowl, whisk together the eggs until they are well combined. Gradually pour a small amount of the warm grapefruit mixture into the eggs, whisking constantly to temper the eggs and prevent them from scrambling.
- Once the egg mixture is warmed, pour it back into the saucepan with the remaining grapefruit mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (about 8-10 minutes). Be careful not to let it boil, as this can cause the eggs to curdle.
- Once thickened, remove the saucepan from heat and add the unsalted butter. Stir until the butter is fully melted and incorporated into the curd. Transfer the grapefruit curd to a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled (about 1-2 hours).
- Once the grapefruit curd is chilled, in a separate mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the chilled grapefruit curd and the vanilla extract until fully combined and smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually about 20-25 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- When ready to serve, scoop the grapefruit curd ice cream into bowls or cones. Enjoy your refreshing and tangy dessert!
Tips
- Zest with Care: When zesting the grapefruits, make sure to avoid the bitter white pith. Only grate the outer orange layer for the best flavor.
- Juicing Technique: To maximize juice extraction, roll the grapefruits on the counter with your palm before cutting them in half. This helps to break down the membranes and release more juice.
- Temperature Control: When tempering the eggs, pour the warm grapefruit mixture slowly into the eggs while whisking continuously. This step is crucial to prevent scrambling.
- Chill the Curd: Allow the grapefruit curd to cool completely before mixing it with the whipped cream. This ensures a smoother consistency and better flavor integration.
- Ice Cream Maker Tips: If you don’t have an ice cream maker, you can still make this recipe! Pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches a creamy consistency.
- Serving Suggestions: For an extra touch, serve the ice cream with a sprinkle of sea salt or a drizzle of honey to enhance the grapefruit's natural sweetness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 160mg
