By Rajan Bhattacharya
July 15, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
2 cups whole milk 1/2 cup grapefruit juice (with pulp) 2 tbsp fresh grapefruit juice 1 cup heavy cream 3/4 cup granulated sugar 2 sprigs thyme 1/2 tsp salt 1 vanilla bean 2 1/2 tbsp cornstarch
Dissolve cornstarch in 2 tbsp grapefruit juice in a bowl. Combine milk, remaining grapefruit juice, heavy cream, sugar, salt, vanilla bean, and thyme in a saucepan.
Prepare an ice bath for chilling the ice cream base. Simmer the milk mixture on medium heat, stirring for 6 minutes.
Remove thyme sprigs, reduce heat, and stir in the cornstarch mixture. Cook on medium heat for 2 more minutes, stirring constantly.
Submerge the saucepan in the ice bath, stirring to cool the mixture evenly. Refrigerate the cooled mixture in an airtight container for an hour.
Churn in an ice cream maker as per the maker's instructions. Scoop into freezer-safe pans, cover with lids, and freeze overnight.