This is the time of year when I buy all the grapefruit available (last year at this time, I was making grapefruit poppyseed muffins with grapefruit cream).
Bart loves grapefruit and he's converted the girls, who think it's the best thing ever.
These grapefruits are from Florida, and they are the sweetest and juiciest variety of grapefruit in the world, thanks to Florida’s unique fertile soil and lush subtropical climate are what make Florida grapefruit (although the climate also takes a toll on the outside - don't judge a
book grapefruit by its cover).
Plus, I like to make some pretense of eating seasonally, and grapefruit is at its peak ripeness in January, February, and March, which is nice because it's kind of a grim time for most produce. Mostly white strawberries, anyone? Some $10 blueberries? Pass.
This year, instead of warm baked goods, I went in the opposite direction with something sweet and frozen.
After all, now that I'm back with all my beloved kitchen appliances, it was only a matter of time before I could resist pulling out my ice cream maker.
(adapted from Lulu the Baker)
Note: I cut the rind and the big inner white core form my grapefruit and then dropped them all in the blender, let it run for a minute or two and then strained it through a mesh sieve.
Zest of 1 grapefruit
1 1/4 - 1 1/2 cups sugar (depending on how sweet your grapefruits are)
Pinch of salt
2 cups grapefruit juice (I used three grapefruits to get this much juice)
1 teaspoon vanilla
3/4 cup heavy cream
Combine the zest, sugar, and salt in a food processor, and run until the sugar looks like coarse sand.With the food processor running, slowly add the grapefruit juice and let mix for 1-2 minutes, until the sugar is dissolved.
Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until thoroughly chilled.
When the mixture is cold, beat the vanilla and cream in a stand mixer until the cream forms soft peaks. Pour in the juice mixture and beat until combined, then pour it all into your ice cream maker and freeze according to manufacturer's instructions. When it's the consistency of soft-serve ice cream, transfer it to container with a lid and freeze until hard (overnight is best).
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.