Black grapefruit ice cream
You can buy the black grapefruit ice cream at Emmanuel Ryon, MOF glacier, who perfected his recipe with Stéphane Jego and proposes it in his shop A glace à Paris, created with Olivier Ménard.
- 200 g Black grapefruit with 50 g jar juice
- 1 L Meringue
- 1 L Milk
- 120 g Crème
- 6 Sugar
- 1 Egg yolk
- Vanilla pod
- Start this black grapefruit ice cream recipe by slicing the vanilla pod lengthwise. Scratch the interior. Bring the milk and cream to a boil with the seeds and the vanilla bean. Beat the egg yolks and sugar in a bowl to whiten them. Gradually pour one-third of hot milk on the mixture while stirring. Put everything back in the pan and cook gently stirring constantly with a wooden spatula, until the cream thickens and laps the spatula. Do not boil.
- Add the grapefruit and its juice at the end of cooking. Mix and let cool. Pour the appliance into the ice cream maker and let it work for 20 to 25 minutes, until the ice cream comes. Transfer the ice cream to a container and put it in the freezer for a few hours to firm it up.
- Place the crushed meringue in the bottom of each plate, form a scoop of ice cream and drop it on the meringue, then finish with a few pieces of broken meringue.