This unbelievably creamy broiled grapefruit gelato is nothing short of a dream! It is made with perfectly plump and juicy red grapefruit which is covered with brown sugar and broiled until caramelized. It is smooth, sweet, and just the right amount of tart.
Why this Recipe Works
Grapefruit season is from October to April, but it is best in the last months of November to March. This means that now is the perfect time to make this! What’s more, this broiled grapefruit gelato is vegan, dairy-free, and gluten-free.
Winter Sweetz Grapefruit: This is a red grapefruit from Mission, TX it is without a doubt the sweetest grapefruit I’ve ever tasted, an account of the richness of the Rio Grande Vallet soil. It is also rich in vitamin C, which helps boost your immunity. You can find Winter Sweetz at your local grocery or you can order them straight from their website!
Coconut milk: Make sure you buy unsweetened, full-fat coconut milk. It usually can be found in the international aisle of the grocery store.
Soy milk: Use unsweetened soy milk. You can substitute with any other plant milk, preferably one that is high in fat.
Cornstarch: Cornstarch thickens the gelato base and gives it the smooth texture we are looking to achieve. Do not omit this ingredient.
Agave Syrup: A liquid sugar is used to achieve a smoother texture, you can substitute with maple syrup or the liquid sweetener of your choice.
Grand Marnier: This orange-flavored liqueur is completely optional. In this case, it is added to our grapefruit gelato to prevent ice crystals from forming, resulting in softer and creamier treat.
Difference between Gelato and Ice Cream
Gelato is the Italian word for ice cream, and while they are similar gelato is generally lower in fat. Even though gelato is made in a similar way to ice cream, by making a custard, the custard used to make gelato has more milk than cream and less or no egg. It is also churned at a slower speed, this results in a denser but more flavorful frozen treat.
Step by Step Instructions
- Cut grapefruit in half and set up on a sheet tray.
- Place brown sugar in top of grapefruit halves.
- Broil with a blowtorch or place under oven broiler until brown and bubbling.
- Let cool and squeeze out juice
5. In a bowl combine ½ cup of soy milk and cornstarch and mix well.
6. In a medium pot combine coconut milk, soy milk, cornstarch mixture, agave syrup, and vanilla.
7. Bring to a very low simmer and stir until it thickens, about 5 minutes. Let cool in the fridge for a minimum of 4 hours.
8. Blend milk base, grapefruit juice, food coloring, and Grand Marnier.
9. Spin in an ice cream machine and store in a freezer for 3 hours.
Tricks and Tips
- Make sure to let your gelato base cool in the fridge for at least 4 hours.
- The quality of the grapefruit is a key element in the making of this gelato. If your grapefruit is sour or bitter your gelato will be sour and bitter as well. This is why I highly recommend that you search for Winter Sweetz grapefruit.
- If you have access to a blowtorch to broil your grapefruit this would be ideal, it caramelizes the sugar beautifully. If you don’t, you can use your oven broiler.
Serve on your favorite cone or in a cup right out of the freezer. I like to serve it with small slices of broiled grapefruit to snack on while I’m eating the gelato.
Store in a freezer-safe container and make sure it has a tight-fitting lid to avoid freezer burn. It will keep frozen in good condition for 1 month, but I’m positive it won’t last more than a day in your freezer. It’s so good!!
More Dessert Recipes
Broiled Grapefruit Gelato
- 2 Winter Sweetz grapefruits, large, cut in half
- 4 tbsp. light brown sugar
- 1 ¼ cups soy milk, unsweetened
- 3 tbsp cornstarch
- 1 can (13.5 floz) coconut milk Unsweetened (1 3/4 cups)
- ¾ cup light agave syrup
- 1 tsp vanilla extract
- 1 drop red food coloring
- 2 tbsp Grand Marnier optional
- Place your grapefruit on a sheet tray lined with foil. Place 1 tbsp. of brown sugar on top of each grapefruit half. Spread the sugar over the top of the exposed grapefruit. Use a blowtorch to lightly caramelize the sugar until it has melted and turned a deep caramel color. Alternatively, you can place under your oven broiler set to HI for 3 to 5 minutes or until the sugar bubbles and caramelizes. Let the grapefruit cool at room temperature and set aside.
- In a small bowl combine ½ cup of the soy milk and the cornstarch and whisk until the cornstarch dissolves completely, set aside. In a medium saucepot combine the rest of the soy milk, coconut milk, vanilla, and agave syrup.
- Pour in the mixture of soy milk and cornstarch into the saucepot. Bring to a very light simmer over low-medium heat. Be sure to stir constantly to avoid the cornstarch sticking to the bottom and burning. Keep stirring until the mixture will thickens enough to coat the back of your spoon. Remove from the heat and set aside to cool slightly. Pour into a heat-proof container and let cool in the fridge for at least four hours.
- Over a small bowl, juice the broiled grapefruit. Some of the pulp and caramelized sugar will fall into the bowl, but that’s ok. Be sure to remove the seeds, but don’t strain the juice. Place in the fridge and let cool completely.
- In a blender, combine the grapefruit juice, gelato base, food coloring, and Grand Marnier. Blend until completely smooth. Churn in your ice cream machine according to the manufacturer’s instructions.
- Once it is done churning, place in a freezer-safe container. Chill the mixture in the freezer for 3 hours.
• The quality of the grapefruit is a key element in the making of this gelato. If your grapefruit is sour or bitter your gelato will be sour and bitter as well. This is why I highly recommend that you search for Winter Sweetz grapefruit.
• If you have access to a blowtorch to broil your grapefruit this would be ideal, it caramelizes the sugar beautifully. If you don’t, you can use your oven broiler.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.