Pink grapefruit and basil ice cream recipe | EUROtoday

Possibly the perfect ice cream I’ve ever made. The recipe was impressed by a lemon and basil ice cream I’d been making for years, however this model is even higher. Remove the ice cream from the freezer about 10 minutes earlier than you need to serve it in order that it will possibly soften.

Timings

Prep time: 20 minutes, plus infusing, cooling and freezing time


Cook time: 20 minutes

Serves

6

Ingredients


• finely grated zest and juice of 1 pink grapefruit
• 50g granulated sugar
• 300ml complete milk
• 35 basil leaves, roughly torn
• 4 giant egg yolks
• 75g caster sugar
• 150ml whipping cream
• 1-2 tbsp lemon juice

Method

1. Put the grapefruit zest and granulated sugar in a mortar and bash with a pestle for a few minutes, to flavour the sugar.
2. Heat the milk with the sugar combination to boiling level. Remove from the warmth and add the basil leaves. Set apart to infuse for a few hours.
3. Beat the egg yolks and caster sugar till pale and thick.
4. Strain the infused milk right into a jug, utilizing the again of a spoon to press out the flavour from the basil and grapefruit zest. Now stir this into the egg combination and put it right into a heavy-bottomed pan.
5. Set the custard over a low warmth, stirring on a regular basis, till it thickens barely. It ought to coat the again of a spoon, however be very cautious, because the custard will scramble if it will get too scorching.
6. Immediately pour the custard right into a cool bowl set in a basin of iced water. Leave to get to room temperature, stirring every so often because it cools.
7. Whip the cream till it’s holding its form – don’t take it too far. Fold this into the custard then stir within the grapefruit juice.
8. Add 1 tbsp of lemon juice and style – the lemon ought to improve the grapefruit flavour however not overwhelm it. Add slightly extra if vital.
9. Churn in an ice-cream maker –  or switch to a flat, shallow container and freeze, mixing it up 3 occasions because it freezes.