What is everyone Screaming About?

Vanilla? Boring. Chocolate? Snooze. All right, all right — these may be respected ice cream flavors that are not going away any time soon, funky twists on the classic creamy dessert are on the rise. Artisan ice cream is pushing the limit with wild creations that appeal to adventurous eaters and foodies alike — from Sriracha to Summer Corn to Prosciutto. 

So I decided to get in on the action and this Christmas found myself an ice cream maker and have fallen in love with creating new and exciting flavors for my clients.

Some are walking the wild side with their wacky creations, including creating sundaes like the Bacon Egg and Cheese — with salted caramel bacon butter ice cream which is the one I tried and OMG delicious. Others are redefining what ice cream is all together. Any way you scoop it; funky, fancy, and fantastic flavors are here and ready to dominate the dessert scene.


Grapefruit Curd:

Curd Ice Cream:


To make the curd:

  1. In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of the grapefruit juice to create a slurry.
  2. Whisk the grapefruit juice and slurry into the egg mixture.
  3. Add the food coloring if using.
  4. Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy bottom saucepan.
  5. Remove from the heat and slowly whisk in pieces of the butter.
  6. Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools.
  7. Store extra curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.

To make the ice cream:

  1. Whisk the curd and half and half together until well combined.
  2. Sift in one tablespoon of confectioners sugar at a time while whisking.
  3. Prepare according to your ice cream maker manufacturer’s instructions.


I prefer to make this recipe over 2 days since the curd only takes 15 minutes to prepare but needs time to chill thoroughly. If you prepare the curd the night before, it will only take 25 minutes the next day to finish the ice cream.