Winter is in full force. I am still working on adapting to the cold and snow after living in the South for a few years. One shining light that helps me get through the dullness of winter is the the bright citrus on the grocery store shelves. Bright oranges and tangerines, juicy lemons and limes, and large grapefruits bursting at the seams with flavor. Pink grapefruit always gets me. They are so pretty. Grapefruit is just one of those things in nature that continues to amaze me every time I cut one open. Such bright color!
My husband is a big fan of grapefruit and he suggested that I use it as a flavor in ice cream. Great idea! The tart grapefruit pairs really well with this sour cream ice cream base for a tangy and sweet treat that will be sure to cure your winter blues. Enjoy!
Pink Grapefruit Ice Cream
Makes 1 quart
Although I used pink grapefruits in this recipe, you will notice from the picture that it was not enough pink juice to turn the scoop pink. The ice cream is delicious as a bright white scoop, however if you would like to add some color consider using a natural coloring, such as hibiscus powder, to add some blush to the scoop.
One pink grapefruit
2 Tablespoons sugar
Ice Cream Base:
1 pound (16 oz) sour cream, chilled
1/2 cup heavy cream
1/2 cup whole milk
1 cup sugar
To make grapefruit syrup, begin by removing the zest of the grapefruit in large strips using a vegetable peeler. Set zest aside. Juice the grapefruit and measure 1/2 cup juice; save any remaining juice for other uses. Strain juice through a fine mesh strainer to remove pulp and seeds. Combine juice and 2 Tablespoons sugar in a small saucepan and place over medium heat. Heat until sugar is dissolved. Pour into a small bowl, cover and refrigerate until completely cool.
Place sour cream in a medium bowl and set aside. Fill a large bowl with ice water and set aside.
In a medium saucepan, combine reserved grapefruit zest, heavy cream, milk and sugar. Heat over medium heat until sugar dissolves completely, 2 to 3 minutes. Remove from heat and pour into bowl containing sour cream; whisk until smooth and completely incorporated. Set medium bowl in the ice water bath, let stand, stirring occasionally, until cold, about 20 minutes. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once ice cream base is chilled, remove zest. Add chilled grapefruit syrup and whisk to combine. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.