Pink Grapefruit and Basil Ice Cream

In a medium saucepan heat Evaporated Milk, Cream, Sweetened Condensed Milk and grapefruit zest, stir until just before it comes to a boil. Stir and mix to combine. Cook and stir over low heat until mixture thicken and coats the back of a metal spoon.

Add grapefruit juice. Remove mixture from heat; add sour cream and whisk until smooth and complete incorporated, add in the basil. Cool quickly by placing the pan in a bowl of water.

Place in an ice cream maker and follow manufacturer's instructions.

Serve right away or place in freezer until ready to serve.