Grapefruit with saffron ice cream

Creamy saffron ice cream served with grapefruit wedges in honey and vanilla syrup. An exquisite dessert for passionate cooks. try also this skyr cake with blueberries recipe too.

Ingredients

Dessert For 4 people

1 dl of milk

100 g of sugar

2 sockets of saffron stigmas

2 dl of semi-fat cream

250 g of semi-fat quark

1 vanilla pod

3 grapefruits, for example, pink

2 tablespoons of honey

Freind's kitchen recipes, Salami chips.

How to proceed

Preparation:

ca. 20 minutes

Freezing:

2-3 hours

Total time:

3 h 20 min

Bring the milk to the boil with the sugar and saffron, then let it cool. Whip the cream firmly and mix it with the quark and the saffron milk. Transfer everything to an ice cream maker and let it cool until you get the consistency of soft ice. If you do not have an ice cream maker, pour the mass into a stainless steel container and place in the freezer for approx. 2 hours, mixing the ice cream well with a whisk every 30 minutes. Then let the ice cream freeze well for approx. 1 hour, until it reaches the consistency of soft ice.

Meanwhile, halve the vanilla pod lengthwise and remove the seeds by scraping them. Peel the grapefruit raw and with a sharp knife free the segments from the skin, making sure to collect the juice. Squeeze the cuticles well. Mix the juice with the honey and the vanilla seeds and reduce in syrup over low heat for approx. 5 minutes. Let the syrup cool. Mix the grapefruit wedges with the syrup and serve with the saffron ice cream. You may be interested to read healthy yoghurt cake recipe/ millefeuille cake with cream.