July 5, 2017 by dgarnett2013
Pink Grapefruit and Basil ice cream: Diana Henry in The Sunday Telegraph
- grated zest and juice of 1 pink grapefruit
- 50g granulated sugar
- 300ml whole milk
- 35 basil leaves, torn roughly
- 4 large egg yolks
- 75g caster sugar
- 150ml whipping cream
- 1-2 tbsp lemon juice
Pound the grapefruit zest and granulated sugar with a pestle and mortar to flavour the sugar.
Heat the milk with the sugar mixture to boiling point. Remove from the heat and add the basil leaves. Set aside to infuse for a couple of hours.
Beat the egg yolks and caster sugar until pale and thick.
Strain the milk into a jug, using the back of a spoon to press out the flavour from the basil and grapefruit zest. Now stir this into the egg mixture and put it into a heavy-bottomed pan.
Heat the custard over a low heat, stirring all the time, until it thickens slightly. It should coat the back of a spoon, but be really careful, as the custard will scramble if it gets too hot.
Immediately pour the custard into a cool bowl set in a basin of iced water. Leave to get to room temperature, stirring from time to time as it cools.
Whip the cream until it’s holding its shape – don’t take it too far. Fold this into the custard then stir in the grapefruit juice. Add a tablespoon of lemon juice and taste – the lemon should enhance the grapefruit flavour but not overwhelm it.
Churn in an ice-cream machine – or transfer to a flat, shallow container and freeze (mixing it up three times as it freezes).
Made the day of Rose’s school trip to Littlehampton Beach. In blazing hot weather.