I was having an ice-cream machine since last autumn but barely used. And now summer is here and it's like +15 C outside and raining. No time for ice cream - more thoughts about coffee and blanket and heartwarming pie.
But I hope in other side of world you are having better days ;) These ice-cream were prepared for bloggers e-magazine - Cloudsmag (be sure to check our page here). Ant they were delicious! Hints of ginger bites a little so you sure have total refreshment here.
400 ml / 1.7 cups red grapefruit juice (fresh, or 100% from package)
200 ml / 0.8 cups + 1 tbs sugar
1 tsp vanilla sugar
1 tbs orange liqueur
1 tbs grated grapefruit zest
200 / 0.8 cups ml heavy cream (30-40% fat content)
3 cm ginger piece
Place 200 ml of juice, 200 ml of sugar and vanilla sugar in a small pot. Heat over low-medium heat, stirring, until all of the sugar has dissolved. Pour the mixture into a refrigerator-safe bowl and let it cool to room temperature.
Add the remaining grapefruit juice, grapefruit zest and liqueur.
Beat cream with the remaining 1 tbs of sugar. Add it to the juice mixture.
Peel and grate ginger. You should get about 1 tbs from this amount. Add the ginger to the sherbet mixture, combine well and place in the refrigerator to chill for at least an hour.
Once the mixture has chilled and you are ready to make your ice cream, pour the juice mixture into your ice cream maker.
Churn the ice cream to your desired consistency. The sherbet should be ready in 30 minutes. Put it in a cold clean refrigerator safe bowl and freeze.
If you do not have an ice cream maker you can whip the ice cream mass with a fork every 30 minutes. Do this 6-7 times.
Remove the sherbet from the fridge 5-10 minutes before serving.