soft-scoop grapefruit curd meringue ice-cream
This unusual 'ice-cream' is made of eggs. The meringue makes it really soft and scoop-able, even when you make it without an ice-cream maker. I didn't add any sugar to the curd so the taste is not overpoweringly sweet :) For a complete lactose free ice-cream, substitute the butter with vegetable fat.
ingredients
2 grapefruits
6 eggs
300 g granulated sugar
112 g unsalted butter
1 tablespoon of cornflour
pink and orange food colouring (optional)
ice-cream cones to serve
instructions
1. Separate the egg yolks and egg whites.
2. Place the egg yolks in a medium sized sauce pan.
3. Add zest of one grapefruit and juice and pulp of two grapefruits.
4. Mix one tablespoon of cornflour with a little bit of grapefruit juice and add to the pan.
5. Finally add the butter and set over medium heat.
6. Stirring constantly bring to boil. Keep stirring until the curd thickens. Set aside to cool.
7. In a small pan, bring a little bit of water to simmer. Set a bowl on top of the pan (not touching the water) and add the egg whites and sugar.
8. With an electric mixer, beat until the sugar has dissolved and the egg whites formed stiff peaks.
9. When the curd has cooled down slightly, slowly fold it into the meringue.
10. If you would like to give the ice cream more colour, add a few drops of pink and orange food colouring.
11. Transfer to an ice-cream maker and follow the manufacturers instructions. Alternatively, put the ice-cream into a freezer and stir every 30 minutes for approximately 2-3 hours until it has set completely.
enjoy!