Grapefruit-Clove Ice Cream Recipe

For a dessert as elegant as the main dish, try this citrus ice.

Assemble these supplies:

4 pink grapefruits (about 1 pound each)
2 cups plus
2 tablespoons sugar
1 cup water
1/2 teaspoon ground cloves


Steps in preparation:

1. Roll grapefruits on hard surface to prepare for juicing.
2. Peel grapefruits without removing membranes or white bitter pith.
3. Slice peel of 1 grapefruit into four 3-inch-long strips, each about 1/4 inch wide. Reserve peel.
4. Slice grape­fruits in half and squeeze juice.
5. Bring water and 2 cups of the sugar to a boil, stirring constantly until sugar is completely dissolved and syrup is clear.
6. Remove from heat, cover, and cool to room tempera­ture. (Leftover syrup can be stored indefinitely in tightly sealed jar at room temperature.)
7. Mix grapefruit juice and 1/3 to Y2 cup of the sugar syrup, according to taste. Freeze in ice cream machine according to manufacturer's instructions, or place mixture in 9-inch square metal cake pan and freeze about 2 hours, stirring twice to distribute ice crystals evenly.
8. Bring water to a boil and blanch grapefruit peel 1 to 2 minutes to remove bitterness. Taste after 1 minute for desired flavor.
9. Drain peel under cold running water to stop cooking. Drain again on paper towels.
10. Combine grapefruit peel with 2 tablespoons of the sugar syrup.
11. Combine the remaining 2 tablespoons of the sugar and ground cloves. Remove peel from syrup with fork and coat it well on both sides with sugar-clove mixture. Transfer to cake rack and twist peel into curls. Let dry.
12. To serve, place twist of candied peel on top of each serving of ice.