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Pink Grapefruit and Basil Ice Cream

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  • Total: 45min
    Preparation: 45min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Pan
  • Spoon
  • Whisk

Nutritional information 184kcal = 772kj /per portion

  • 23.79 Milligrams Cholesterol
  • 35.78 Grams Water
  • 7.09 Milligrams Magnesium
  • 184.44 Calories Energy
  • 70.98 Milligrams Calcium
  • 5.63 Grams Protein
  • 0.13 Milligrams Iron
  • 106.97 Milligrams Potassium
  • 7.25 Micrograms Food Folate
  • 1.63 Milligrams Vitamin C
  • 62.77 International unit Vitamin A
  • 0.14 International unit Vitamin D
  • 0.21 Milligrams Vitamin E
  • 20.35 Grams Carbohydrates
  • 17.07 Grams Sugars
  • 0.10 Grams Fiber
  • 65.00 Milligrams Sodium
  • 9.04 Grams Fats
  • 5.54 Grams Saturated Fats

Ingredients

  • 1/2 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1/2 Cup Nestlé Cream 300G Tin
  • 1 Cup Nestlé Sweetened Condensed Milk 395G Tin
  • 1 Teaspoon Orange Peel, Raw Grated
  • 1/2 Cup Grapefruit Juice, Pink, Raw
  • 2 Cups Sour Cream, Reduced Fat
  • 2 Tablespoons Fresh Basil Leaves Chopped

Instructions

    1. 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.

    2. 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.

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

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

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