Comments on: Got 5 minutes? Then you can have homemade Grapefruit Gelato.

By: Meet Melogold Grapefruit (and a 5-Minute No-Churn Grapefruit Gelato Recipe)

Meet Melogold Grapefruit (and a 5-Minute No-Churn Grapefruit Gelato Recipe) — Sun, 15 Jan 2012 00:52:51 +0000

[...] also ran across a super easy recipe for a Grapefruit Gelato that highlighted the great flavor of Melogolds in a sweet, tangy, custardy dessert. While honestly [...]

By: Anne

Anne — Sat, 16 Jan 2010 13:19:23 +0000

Hoo, boy does this post need a better photo. :^)

By: Donna

Donna — Sat, 16 Jan 2010 01:02:10 +0000

Jeanine – I am excited for you to try this! Please let us know how it came out.

By: Jeanine

Jeanine — Sat, 16 Jan 2010 00:48:48 +0000

I had gelato for the first time when my husband and I went to Austin, TX in this gourmet food store and I absolutely loved the pink grapefruit gelato. So much so that I’m here in winter Buffalo, on my couch craving it. I will surely try this recipe and let you know how I do.

By: Anne

Anne — Sun, 06 Dec 2009 20:25:29 +0000

Thanks for that comment from the file marked “Duh”. Have any other blatantly obvious remarks? Of course it’s not a real gelato. We were looking for a term that better reflected the smooth texture of this recipe, and the texture is much more like a gelato than an ice cream. Therefore, we took the liberty with the title (plus, hey, alliteration). It’s also much more dense than ice cream, much like – hey! – a gelato, because air is not beaten into the mixture. So for that very reason, if you want to be a stickler about it, it wouldn’t technically be an ice cream either. I suppose “Grapefruit Frozen Cream-Based Dessert Substance” would be most correct, but, well, not all that fun or even appetizing.

Technically, putting gelato in quotation marks would have been the culinarily correct thing to do. I may go ahead and change that, in order to better represent our intentions, even though we’ve never aimed for exact purity. So I thank you for that.

(Incidentally, I did you the favor of correcting your screen name here, as it was only embarrassing for you – kind of along the same lines as when someone is trying to insult another’s intellect with a snotty post that includes the words “inteligance” or “genuis”.)

By: Donna

Donna — Mon, 31 Aug 2009 15:14:26 +0000

A friend of mine got me started on this way of making gelato – she made it with lemon – which would be great with blueberries, too. You can use any citrus – I have tried lemon, lime and grapefruit. All have been delish!

By: Anne

Anne — Mon, 31 Aug 2009 08:36:47 +0000

So very glad you liked it! I thought you’d appreciate the uniquely tangy flavor of it. Blueberries would be a great match – I’ll have to try that.

By: Kimberly

Kimberly — Mon, 31 Aug 2009 04:05:16 +0000

This is incredible. I just made it last night, because I promised Anne I would, and it came together in under five minutes. I put it in the freezer and completely forgot about it until just now. Perfect gelato consistency! This is amazing! It’s going nicely right now with some fresh blueberries. Thanks for sharing – what interesting alchemy.

By: Fab Frugal Friday: Zestfully Frugal | Fab Frugal Food

Fab Frugal Friday: Zestfully Frugal | Fab Frugal Food — Fri, 12 Jun 2009 16:17:51 +0000

[...] fruit. Donna just made excellent use of zest in her fajita marinade, for example. We used it in our Grapefruit Gelato. I recommend adding a touch to the Cranberry Pecan Lilybars. It’s great paired with berries, [...]

By: Anne

Anne — Mon, 20 Apr 2009 22:44:12 +0000

Thanks for posting the history, Donna! Also to note: we decided that the denser texture was more like gelato than typical ice cream, hence the name change.