Palumbo Grapefruit & Raspberry Gelato


Tart. Creamy. Sweet.


1 Cup Strained Grapefruit Juice from broiled grapefruits

2 tablespoons brown sugar

4 egg yolks

2 cups whole milk

1 cup heavy cream

1/8 teaspoon sea salt

¾ cup sugar

¼ cup raspberries


Broiled Grapefruit

Wash grapefruit and cut in half. Transfer grapefruit to baking sheet (cut side up). Sprinkle each grapefruit with 1/2 tablespoon brown sugar. Broil on high for 5-7 minutes or until bronzed on top. Fully cool.


Combine all gelato ingredients in blender and pulse for 5-10 seconds.

Transfer to a 3 quart pot and heat over medium for 10 minutes while stirring continuously. Mash raspberries in a small bowl and put to the side.

Remove from heat, add raspberries, and continue to stir for 2 more minutes.

Transfer to sealed container and refrigerate for 4+ hours or until fully cooled.

Place your desired gelato container into the freezer before you churn gelato. Churn gelato mixture in ice cream maker according to the manufacturer’s instructions.

Once the mixture is frozen and creamy, transfer to the cold gelato container.

Freeze for at least 4-6 hours.

I worked with this recipe.


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