Ever buy something in bulk at a bulk store, and then realize at home that you did NOT need that much of it? I bought a big old bag of grapefruit last week, and then realized that I would never eat all that grapefruit! So I needed some good recipes to use it.
In August, Desert Candy did her Ice Cream challenge, and one of the flavors she did was Grapefruit. She did it with poppy seeds, and with half-n-half, so I guess I made a few changes.
Flavor of this ice cream is pretty good. It's sweet and then tart. Different! Great texture, stays soft for days for easy scooping. Not my favorite, but still good.
Grapefruit Ice Cream
2 cups heavy cream
1 cup grapefruit juice (pulpy is good)
1 tsp grapefruit zest
1 cup sugar
1. Place the grapefruit juice, zest, and sugar in a saucepan. Bring the mixture to a boil, stirring occaisionally to dissolve the sugar. Let the mixture simmer over medium heat until it reduces by about a third and is slightly syruppy, about 7-10 minutes. You should have about 2/3 of a cup of syrup. Let syrup cool completely.
2. Stir the half-and-half into the cooled syrup. Chill thoroughly in the refrigerator (at least 3 hours please), then process in your ice cream maker according to the manufacturer's directions. Add any desired additions, at the end of churning. Pack into containers and store in the freezer.
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