Grapefruit Curd Ice Cream

So, I love making ice cream.  I would probably make ice cream every week if I had the time.  This weekend, we had an extra grapefruit lying around and a pint of half and half that was not going to get used, so I got to work and found an interesting looking 'grapefruit curd ice cream' recipe.  Now, it was no hazelnut ice cream, but it was definitely a winner in my book. (I think I just finished my third tiny bowl of it tonight... just. couldn't. stop)  Beautifully creamy, tastefully sweet, with a light and unusual flavor.  Turning the grapefruit into a curd before mixing it into ice cream was quite brilliant, because it took almost all the tart flavor out of the ice cream and left the barest hint of citrus.  You should probably go stock up on that ridiculously cheap grapefruit this week and try it out yourself!

Grapefruit Curd Ice Cream
by Jennifer Farley from Savory Simple

grapefruit curd:
3 egg yolks
2 eggs
1 cup of sugar
3 Tbs cornstarch
1 1/4 cup fresh grapefruit juice
1 stick of unsalted butter at room temperature, cubed

In a medium saucepan, whisk eggs, yolks, and sugar together.  In a small separate bowl, whisk corn starch and about 3 tbs of grapefruit juice.  Add to the saucepan and stir.  Whisk until quite thick, about the consistency of pudding.  Remove from the heat and slowly whisk in pieces of the butter until smooth.   Move the curd to a bowl and stick in the fridge for about an hour.

to make ice cream:
1 1/2 curd
1 1/3 cup half and half
5 Tbs powdered sugar

Mix curd and half and half together.  Slowly add powdered sugar and whisk until completely combined.  Stick in your ice cream maker for 20 minutes or so, or however long they usually recommend you let it mix for, and then freeze for an hour or so.  Or you can dip in right away if you just can't wait!

Enjoy!