Grapefruit Ice Cream
Makes: About 1 quart/1 liter
Grapefruit adds a pleasantly bitter edge to the sweetness of ice cream. I use the same method for concentrating the juice as for the Orange Ice Cream recipe, but it only needs to be reduced by half. For a lovely pale pink color, add a few drops of red food color. And for a luxurious accompaniment, serve with a garnish of Soft Candied Grapefruit Peel.
Ice Cream Base
| unsalted butter | 64 grams | 4½ tablespoons (½ stick plus ½ tablespoon) |
| grapefruit zest, finely grated, preferably ruby red (2 grapefruits; see Scoops) | 18 grams | 3 tablespoons |
| grapefruit juice, freshly squeezed and strained (2 grapefruits) | 252 grams | 1 cup (237 ml) |
| 6 (to 9) large egg yolks | 112 grams | ¼ cup plus 3 tablespoons (104 ml) |
| sugar | 150 grams | ¾ cup, divided |
| glucose or reduced corn syrup | 28 grams | 4 teaspoons (20 ml) |
| fine sea salt | . | a pinch |
| heavy cream | 387 grams | 1⅔ cups (394 ml) |
| milk | 136 grams | ½ cup plus 1 tablespoon (133 ml) |
| red food color (optional) | . | about 6 drops |
* About 1 hour ahead, cut the butter into four pieces and set it on the counter at room temperature (65° to 75°F/18° to 24°C).
* Have ready a fine-mesh strainer suspended over a medium bowl containing the grapefruit zest.
1) In a small saucepan, stirring often, boil the grapefruit juice until reduced to about half its original weight or volume, 126 grams/½ cup/118 ml. (Alternatively, you can do this in the microwave, in a 4 cup/1 liter glass measure with a spout, lightly coated with nonstick cooking spray, swirling or stirring every 20 to 30 seconds, for about 10 minutes.) Set it aside to cool until no longer hot to the touch.
2) In a medium saucepan, with a silicone spatula, stir together the egg yolks, butter, 100 grams/½ cup of the sugar, and the glucose until well blended. Stir in the grapefruit juice and salt. It will be very thick.
3) Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. It should thickly coat the spatula and will pool slightly when a little is dropped back on its surface.
4) Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.
5) Whisk the remaining sugar (50 grams/¼ cup) into the hot grapefruit curd, and then the cream, milk, and food color if desired. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
6) Churn the grapefruit custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Store
Covered storage container: frozen, 3 days
Scoops
* Be sure to scrub the grapefruit with a little liquid detergent, rinse well, and dry before zesting.
* When reducing the grapefruit juice, it is important to stir it every 20 to 30 seconds to prevent spattering.