Author: Jennifer Farley via SavorySimple.net
Serves: about 3 cups
Ingredients
Grapefruit Curd:
2 whole eggs
3 egg yolks
1 cup sugar
3 tablespoons cornstarch
1¼ cup fresh squeezed grapefruit juice
4 ounces (1 stick) unsalted butter, cubed and at room temperature
optional: 1 drop each of pink and red food coloring
Curd Ice Cream:
1½ cup curd, chilled
1⅓ cup half and half, chilled
5 tablespoons confectioners sugar
Instructions
To make the curd:
In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of the grapefruit juice to create a slurry.
Whisk the grapefruit juice and slurry into the egg mixture.
Add the food coloring if using.
Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy bottom saucepan.
Remove from the heat and slowly whisk in pieces of the butter.
Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools.
Store extra curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.
To make the ice cream:
Whisk the curd and half and half together until well combined.
Sift in one tablespoon of confectioners sugar at a time while whisking.
Prepare according to your ice cream maker manufacturer's instructions.
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