Pink Grapefruit and Basil Ice Cream ( nach Diana Henry)

finely grated zest and juice of 1 pink grapefruit
50g granulated sugar
300ml whole milk
35 basil leaves
4 large egg yolks
75g  caster sugar 1
50ml whipping cream
1–2 tablespoons lemon juice 

Put the grapefruit zest and granulated sugar into a mortar and pound with the pestle. 
Heat the milk with the pounded zest mixture until it reaches boiling point. Remove from the heat and tear in the basil leaves roughly. Cover and set aside to infuse for a couple of hours. 

Using electric beaters, beat the egg yolks with the caster sugar until pale and thick. Strain the flavoured milk into a jug, using the back of a spoon to press out all the flavour from the basil and the grapefruit zest. Stir this into the egg mixture and put it into a clean, heavy-based pan. 
Over a low heat, stirring all the time, heat the custard until it thickens slightly. It needs to be thick enough to coat the back of a spoon (you should be able to run your finger through it and leave a channel). Be really careful, as the eggs will scramble if it gets too hot. 
Immediately pour it into a cool bowl (I set the bowl in a sink full of water and ice cubes, to help stop the cooking immediately). Leave the custard to get to room temperature, stirring from time to time as it cools. 
Whip the cream until it holds its shape, being careful not to take it too far. 
Fold into the custard, then stir in the grapefruit juice and 1 tablespoon of the lemon juice. Taste before adding any more lemon juice: it should enhance the grapefruit flavour, not overwhelm it. Churn in an ice cream machine, or transfer to a shallow container and put in the freezer. 
Serve with plain biscuits, or on its own. It doesn’t need anything else.


Quelle: How to eat a peach