abundance of winter citrus + hankering to eat a pint of vanilla ice cream = grapefruit creamsicle
I know, I know. Just the other day I was sad about the lack of winter, but you have to embrace the present (Especially when the present is telling you that it's okay to eat ice cream). This grapefruit sorbet and vanilla ice cream combo is both refreshing and comforting. Any fruit would work well for the sorbet, but I just love grapefruit this time of year. The two treats can be saddled in a large bread pan, or in little ramekins for individual portions.
This is not your traditional bowl of ice cream, but it could very well become a tradition.
*Note: You will need an ice cream maker for the sorbet, but I simply used store bought ice cream for the vanilla.
Grapefruit CreamsicleBon Appétit
yields two quarts
1 quart store-bought vanilla ice cream, softened
3/4 cup sugar
1 tablespoon finely grated grapefruit zest
1 1/2 cups fresh grapefruit juice (about 4 grapefruits)
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
Meanwhile, bring sugar and 3/4 cup water to a boil in a small pot, stirring to dissolve sugar. Remove from heat. Let sit for 10 minutes. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.
Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
To serve, spoon across ice cream and sorbet to form swirled scoops.