Grapefruit icecream with vodka

Grapefruit icecream with cheesecake. Photo / Babiche Martens

Makes 1 litre

Finely grated zest of one grapefruit
1 cup grapefruit juice
3 egg yolks
125g caster sugar
1 cups cream
Vodka to serve

1. Grate the zest and put aside. Pour the juice into a small saucepan and bring to a boil. Boil rapidly to reduce by half - approximately 10 minutes - then reduce to a simmer.

2. Beat the yolks and the zest with electric beater until pale.

3. Add the sugar to the juice and stir until dissolved. Pour the simmering liquid onto the eggs while beating, until cool and very thick.

4. Fold in the cream and freeze. Pour over a shot of vodka before serving.

CHEF'S TIP

To get the maximum vitamin boost from citrus - squeeze, zest or slice just before using.