A friend of mine is moving to Florida next month, and will be lucky enough to have grapefruit trees right in her backyard. So I post this in her honor – what’s more frugal than picking fruit right off your own tree and whipping up a luscious dessert? (More on gardening to come in future posts.)
I know it may sound a little weird, but trust us. We swear it will surprise you. Something about the way that the acid in the citrus combines with the fat in the cream (and yes, you must use heavy cream; we tried it with half & half and it just didn’t work texture-wise, though the flavor was still a total delight) creates a perfect dense, creamy texture that is so akin to ‘real’ gelato. It’s a revelation!
FIVE MINUTE GRAPEFRUIT GELATO
2 cups heavy cream
1 cup sugar
1/4 cup fresh grapefruit juice (Recommended: 1 Texas Rio Star. Ruby red would probably be fine too.)
zest of said grapefruit, finely grated
1/2 tsp salt
Whisk it all together, pour it into a nice Tupperware container, and freeze for at least 8 hours, ideally overnight.Â That’s IT. Yes, really!
It’s amazing how well the texture comes out without churning! So creamy & subtly tangy.
(Donna’s Note: This recipe is a result of kitchen synergy between Anne and I. The original recipe is from my friend Patty Ransom, who aksed me if I had ever heard ofÂ “Five Minute Lemon Ice Cream.” I was thrilled and amazed after tasting it, and made it frequently. Then Anne and I were cooking together in January and decided the grapefruit flavor would be a great twist – It was even more amazing than lemon. Haven’t tried lime yet . . . Hmmmm . . . So, Patty – if you’re reading this – Thank You!)