Ice Cream

Broiled Grapefruit Ice Cream

Have you ever had a broiled grapefruit? For me, it’s the only way to eat grapefruit. They are DELICIOUS. I always think of people on sad diets when I think of eating a grapefruit for breakfast but adding a little brown sugar and vanilla extract then popping it under the broiler of your oven turns them into amazingly sweet and sour decadent treats. Because citrus flavours are my absolute favourite I knew that I wanted to do a grapefruit ice cream but I wasn’t sure that just plain ole grapefruit juice was going to quite do it for me. Taking my favourite broiled grapefruits and turning them into ice cream, however, really puts the it over the edge. I’m super thrilled with how this turned out and I know if you try it you’ll love it too!

Behold, a broiled grapefruit

One potentially controversial thing about this recipe is that I added the zest of the grapefruit. YES the zest is notoriously bitter. But it adds so much punchy grapefruit flavour and aroma. There is a lot of sugar in this recipe, both in the custard base and on top of the grapefruit AND in the grapefruit juice that really comes out when the fruit hits the broiler. So I think that the bitterness in the zest works nicely here although if you’re really not a fan of course just leave it out. For me though, I loved the bites I took where I got a nice piece of zest in it. 

Broiled Grapefruit Ice Cream
  1. 1 cup of heavy cream
  2. 1 cup of milk
  3. ΒΌ cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. 1 pink grapefruit
  6. 1 Tbs brown sugar
  7. 1 tsp vanilla extract
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, .5 cups of milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Zest about half of the grapefruit directly into the custard and stir
  8. 8) Cut the grapefruit in half and place on a cookie sheet
  9. 9) Cover the grapefruit halves with the brown sugar and gently pour on the vanilla extract
  10. 10) Place in your oven on broil until the sugar on the fruit becomes brown and caramelized, about 5 mins depending on the oven but watch it VERY carefully it could be less
  11. 11) Allow the grapefruit to cool slightly until you can handle it safely, then squeeze the juice into the custard and stir
  12. 12) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best
  13. 13) When you're ready to churn the cold custard give it a really good stir, then churn according to your ice cream maker's directions. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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