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Pink Grapefruit and Basil Ice Cream

  • 2 people already cooked this dish.
  • Total: 45min
    Preparation: 45min
  • Portions: 10
  • Difficulty: Easy


  • 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


  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.


  • Pan
  • Spoon
  • Whisk
Mark as cooked

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