Vanilla yogurt ice with honeyed pink grapefruit
- Preparation and cooking time
- , plus freezing
- Serves 6
For the ice
- 200g golden caster sugar
- 1 vanilla pod , seeds scraped out
- x pots natural yogurt
For the honeyed pink grapefruit
- 3 pink grapefruit
- 4 tbsp clear honey
- mint leaves, to serve
- STEP 1
Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they’re evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.
- STEP 2
Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl – you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
- STEP 3
Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.