Grapefruit Creamsicles

Steps to make

1. 1

   Fill pan with vanilla ice cream

   1h
   

   Scoop 1/2 quart vanilla ice cream into an 8 x 4 x 2½ -inch loaf pan and pack tightly along one side to fill one half.
   Cover with plastic wrap and freeze for at least 1 hour until firm.

2. 2

   Prepare sugar water

   5 min
   

   In a small saucepan, boil 1¼ cups sugar in 1¼ cups water and stir until sugar is dissolved.

4. 3

   Infuse with dried hibiscus

   10 min
   

   Remove the saucepan from the heat and add 2 hibiscus tea bags or 2 teaspoons of dried hibiscus flowers and 1 tablespoon of grapefruit zest. Set aside for 10 minutes to steep then remove tea bags and discard.

5. 4

   Add grapefruit juice

   1 min
   

   Add 1½ cups grapefruit juice and stir to mix well.

6. 5

   Refrigerate

   1h
   

   Cover with plastic wrap and refrigerate for 1 hour to chill until cold.

7. 6

   Process in ice cream maker

   

   Transfer to an ice cream maker and churn according to the manufacturer’s instructions. Transfer sorbet to the other half of the loaf pan.

8. 7

   Freeze

   2h
   

   Cover with plastic wrap and freeze again for about 2 hours until firm.

9. 8

   Serve

   

   To serve, scoop across the middle of the vanilla ice cream and grapefruit sorbet to form swirled scoops.