Grapefruit Sherbet
From Edible Experiments.- Ingredients:
- 1 1/3 c. half-and-half
- 1 c. sugar
- 1 c. freshly squeezed pink grapefruit juice (about 3 smaller grapefruit) including pulp
In a medium, nonreactive saucepan, heat about half of the cream with the sugar, stirring frequently, until the sugar is completely dissolved.
Remove from the heat and stir in the remaining cream and the grapefruit juice.
Chill the mixture in the freezer until the edges start to freeze. Stir. Churn in ice cream maker. If you don’t have an ice cream maker, freeze in an air tight container and stir every half hour until frozen to break up ice crystals.