Grapefruit Ice Cream

2 large grapefruits

5 yolks, room temp
134 g sugar
1/4 t salt
6 T butter, room temp, cut into tablespoons

1/2 C cream

2 t vanilla, optional

1 drop red food coloring, optional.

Prepare a non-metal double boiler.

Wash grapefruit.

Cut off two large discs of peel and discard.

Blend and strain remaining grapefruit, including peel.

One large grapefruit yields about 300 g bitter juice.

Heat water to boiling, reduce to low, and keep water at a simmer.
(I need to use high heat to cook the curd but don't unless you have to.)
Place yolks, sugar, 80 g juice, and salt in double boiler.
Using a silicone whisk, whisk until sugar is completely dissolved.
Whisk in butter.
Continue whisking frequently until thickened.

Curd is usually done at 180-185, but this recipe works with about 165.

Remove from double boiler and whisk in remaining juice.
Let cool and store in a an airtight container.

Churn with cold cream.

If desired, add vanilla/red food coloring.

LTK