Grapefruit Ice Cream

1 large grapefruit
215 g sugar

8 yolks

1/4 t salt

4 T butter, room temp, cut into tablespoons

2 C cream

1 C milk

Prepare a non-metal double boiler.

Wash the grapefruit.

With a juicer, juice the entire grapefruit, peel included.

(My large grapefruit yielded 300 g bitter juice.)
Place grapefruit juice, sugar, yolks, and salt in double boiler.

Immersion blend to get the most beautiful coral frothy grapefruit base.
Using a silicone whisk, whisk until sugar is completely dissolved.
Whisk in butter, and continue whisking frequently until foam dissipates.

Curd should be about 170°, and will have thickened slightly.

(This is a loose grapefruit curd.)

Divide in two and chill.

Churn each batch with 1 C cream and 1/2 C milk.

LTK