Ice Cream With Grapefruit

This appetising ice cream is perfect for a summer afternoon snack or a fresh dessert. It serves 4 people and needs 6 hours in the freezer but only 15-20 minutes to prepare. Easy, yummy, and fresh!


Image of a grapefruit slice next to a bowl of grapefruit ice cream


  • 1 dl powdered sugar

  • 3 egg yolks

  • ¼ l cream, 38% fat

  • 1-2 grapefruits

  • Topping: mint leaves, extra grapefruit and cane sugar


  1. Begin by placing all of the ingredients on the table and wash the grapefruits.

  2. Find 2 bowls. In one, whisk together the egg yolks and powdered sugar until it becomes airy and light, and in the other bowl, whisk the cream until you get whipped cream.

  3. Grate the peel off of one grapefruit (approx. 1 tablespoon), and add it to the bowl with the whisked egg yolk mixture.

  4. Slice the grated grapefruit in 2 halves and squeeze out the juices (approx. 1 dl). Afterwards scrape out the leftover fruit, also removing the thin skin around the meat of the grapefruit. Add both the juice and scraped grapefruit to the bowl with egg yolks and carefully mix it together.

  5. Pour the whipped cream into the egg yolk mixture, and gently stir these together.

  6. Put the mixture in an airtight container and set it in the freezer for about 6 hours. Stir through it 4 times while it’s freezing, until the mixture has properly set. Serve topped with mint leaves, a sprinkle of cane sugar and extra grapefruit as topping.

  7. Tip: To make scooping the ice cream easier, take it out of the freezer 20 minutes before serving
