1 c Raw Honey
1 Tbs Vanilla Extract
32 oz Plain Greek Yogurt (I like stoney field farms oikos)
3 Pink Grapefruit
3 Tbs Raw Honey
|This is after 4 hours in the freezer stirring every 45 min.|
|Cover and let freeze|
|after freezing overnight|
|This is how it looks before you slice it.|
|Simmering the juice and honey. It is ok if it bubbles. You want it to reduce and slightly caramelize.|
In a bowl, mix the yogurt, Honey and vanilla extract together. Mix well! Now, at this point you could do one of two things. 1~ If you have an ice cream maker you could put it in that and let it go. 2~ Put it in the freezer for 4-6 hours and stir it every 45 min-1 hour. After that 4-6 hours/ice cream machine, line a loaf pan with plastic wrap and pour the soft ice cream into the loaf pan and cover with plastic wrap. Let it sit for 4-6 hours or until firm. I just made it at night and froze it overnight for the next day.
When you are ready to serve it, it is time to make the grapefruit sauce. Segment the grapefruits over a bowl so that you catch the juice. Put the honey (3 Tbs) and the juice into a small pan and simmer for 10-15 min stirring frequently. It will reduce down and make a thick sticky sauce.Stir in the grapefruit segments and remove from heat. Remove the Yogurt from the freezer while making the sauce so that it thaws enough to remove and slice. Slice the yogurt into desired sizes and top with the sauce and grapefruit slices. mmmm.......