Grapefruit ice cream recipe
Grapefruit Ice Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|500 ml||single cream|
|250 ml||grapefruit juice, some pulp is welcome|
|1 tsp||grapefruit zest|
|250 g||caster sugar|
Place the grapefruit juice, zest and sugar into a pan and bring gently to a boil, stirring until the sugar dissolves. Reduce the heat and simmer gently until the volume reduces by about a third and becomes syrupy. You should finish with approximately 160ml of syrup. Allow to cool.
Stir the cream into syrup and chill in refrigerator for about 3-4 hours.
Pour into ice cream maker and freeze according to manufacturers’ instructions.
Transfer to a covered container and freeze for several hours to firm.
Allow to soften slightly before serving in small scoops with other several other speciality flavours also served in small portions.
ca. 45 min
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