February is National grapefruit month, and what better way to celebrate than with a refreshing grapefruit, vanilla, and thyme ice cream? This bright, lightly textured frozen treat leans toward sorbet-like freshness while still offering the creaminess of a custard-style base.
I’m a devoted ice cream lover, and while many recipes lean rich and indulgent, this version is intentionally light: crisp grapefruit flavor balanced by warm vanilla and an herbal whisper of thyme. It’s a great choice when you want something bright and not overly heavy. Ready to make your own?
Here’s what you’ll need to prepare this grapefruit, vanilla, and thyme ice cream:
Ingredients:
- 2 cups whole milk
- 1/2 cup grapefruit juice with some pulp included, plus 2 tablespoons fresh grapefruit juice
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 sprigs fresh thyme
- 1/2 teaspoon salt
- 1 vanilla bean (split and seeds scraped)
- 2 1/2 tablespoons cornstarch
Method:
1. In a small bowl, mix the 2 tablespoons of grapefruit juice with the cornstarch until fully dissolved and smooth.
2. In a medium saucepan, combine the whole milk, remaining grapefruit juice (with pulp), heavy cream, granulated sugar, salt, the scraped vanilla bean and pod, and the thyme sprigs. Set aside briefly to let the flavors begin to infuse.
3. Prepare an ice bath in a large bowl—this will be used to cool the cooked base quickly.
4. Place the saucepan over medium heat and bring the mixture to a steady simmer, whisking occasionally. Maintain the simmer for 6 minutes, whisking frequently to keep the mixture uniform.
5. Remove the thyme sprigs. Reduce the heat to low and slowly whisk in the cornstarch-grapefruit mixture until fully incorporated.
6. Return the pan to medium heat and cook for another 2 minutes, stirring constantly, until the mixture thickens slightly. Take care not to let it boil vigorously.
7. Remove the saucepan from the heat and immediately submerge it in the prepared ice bath. Stir continuously as the base cools to stop the cooking and to help it chill evenly.
8. Once the mixture has cooled, pour it into an airtight container and refrigerate for at least one hour until thoroughly chilled.
9. Transfer the chilled base to your ice cream maker and churn according to the manufacturer’s instructions. Churning typically takes about 20 minutes, depending on your machine, until it reaches a soft-serve consistency.
10. Scoop the churned ice cream into freezer-safe containers, cover tightly, and freeze overnight to firm up before serving.
Recipe by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
Are you a grapefruit fan? This ice cream is a lovely way to enjoy grapefruit’s bright tartness with the soothing depth of vanilla and a subtle herbal lift from thyme. If you’re ready for spring flavors, give this recipe a try and enjoy a light, refreshing scoop.