This post is the second part to the Almond Cake with Ginger Syrup post, which I blogged about previously. For whatever reason, I had it in my head that I wanted to marry ginger and grapefruit for my friends birthday cake. I did and it's a super fun mix.
The moist gingery almond cake gets a kick from the subtle yet punchy grapefruit ice cream. It's an unexpected flavor from this creamy pillow. I created this recipe slightly different than my typical ice creams by combining a custard with a typical 'fool' (whipped cream) option for a lighter end product.
Ice cream is always Fat and Happy, and now it's zippy too.
Fat and Happy Food Blog Tips and Techniques: Allowing the custard to sit overnight helps it become smoother, but if you are short on time you can skip this and use the custard immediately.
Begin by making a simple syrup, place all the ingredients in a sauce pan and simmer until the syrup begins to reduces, about 15 minutes. Cool, refrigerate overnight and strain.
Temper the eggs with the hot milk, return everything back to the saucepan and cook over medium heat until the custard coats the back of the spoon. Remove from heat, cool and allow to rest in the refrigerator overnight.
Whip the cream and the sugar until stiff peaks form. Fold the whipped cream into the cooled custard, add the grapefruit syrup and then pour into ice cream maker. Process according to the manufacturers directions.
Enjoy immediately or within one week.