Grapefruit Curd Ripple Ice cream

3:10 pm on 10 October 2014

Ingredients

  • Grapefruit curd ice cream Laura Vincenttwo grapefruit
  • four eggs
  • one cup sugar
  • 150g butter, diced very small
  • one and a half cups cream

Method

Squeeze the juice from the grapefruit into a relatively large pot, and mix in the eggs, sugar, and diced butter. Now stir constantly over a low heat with a spatula – making sure to constantly drag it along the bottom of the pan so that the curd doesn't settle on the heat and cook too quickly – until the butter has gently melted into everything. Continue stirring over a low heat till it's thick, or turn up the heat a little as you stir which will speed things up a bit. Either way, keep stirring, keep it moving.

Once it's thick, remove from the heat and spatula into a container/bowl and refrigerate it till it's cool, by which time it should have thickened up even more.

Whip the cream until it's thick enough to hold its own shape when you lift the whisk/beater up out of the bowl. Whisk in one cup of the cooled grapefruit curd, and then spatula this into a loaf tin. Take another half cup (or up to one cup) of the grapefruit curd and spoon it here and there over the cream in the loaf tin, dragging the handle of a spoon or something similar through it a little to ripple it. Freeze for several hours before eating.

From Jesse Mulligan, 1–4pm

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