Here’s a not-so-familiar ice cream flavor to tantalize your taste buds: grapefruit. You never see this flavor when made with dairy. I’m assuming the tartness of the grapefruit would split the cream/custard base. Anyhoo, being of vegan and dairy-free variety, we don’t have that problem. The resulting ice cream is refreshing, creamy and bitterly like grapefruit. It’s a wonderful change from the overly sweet grapefruit sorbets that you may find in shops.
GRAPEFRUIT ICE CREAM – VEGAN
Makes just under 1 litre (1 quart)
Adapted from “The Vegan Scoop”, by Wheeler del Torro
- 240 ml (1 c) soy milk*, divided
- 16 g (2 tablespoons) arrowroot powder
- 480 ml (2 c) soy creamer**
- 240 ml (1 c) freshly squeezed grapefruit juice
- 2 tablespoons freshly grated grapefruit zest
- 150 g (¾ c) raw cane (turbinado) sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
* If you choose not to have soy in your diet, you can easily use nut/rice or other milk alternatives. MimicCreme is also a great substitute for the creamer.
** In the US, most soy creamers come in 1 US pint (473 ml) cartons, just use this; you do not need to compensate with more soy milk. If you can’t find soy creamer, use 100 % soy milk/other alternative.
1. In a small bowl, mix together 60 ml (¼ c) soy milk and arrowroot, set aside.
2. Pour the remaining soy milk, creamer, juice, zest, sugar, vanilla and salt into a saucepan.
3. Slowly bring the mixture to the boil, and then stir in the soy milk/arrowroot mixture. Continue to gently heat and stir the mixture until thickened.
4. Place mixture in the refrigerator for 2-3 hours, or until well chilled.
5. Once chilled, churn/freeze the chilled vanilla mixture in an ice cream maker^, according to the manufacturer’s instructions. Transfer to a plastic/glass container with lid and freeze overnight.
6. To enjoy, simply remove the ice cream from the freezer 10 minutes before scooping and enjoying.
^ If you don’t have an ice cream maker, pour the chilled mixture into a durable container and freeze for 45 minutes. Remove from the freezer and stir it vigorously with a fork, whisk or hand (stick) blender. Make sure that you beat it up well, breaking up all frozen sections. Return the mixture to the freezer. Repeat this procedure every 30 minutes, stirring vigorously until the mixture is evenly frozen. This procedure will take about 3 hours.