Pink Grapefruit and Basil Ice Cream

Name: Pink Grapefruit and Basil Ice Cream
Prep time: 45 min
Cook time: PTM
Total time: 45 min
Yield: 10.00 porciones
Cuisine: Fusion
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; 1/2 Cup Grapefruit Juice Pink Raw; 2 Cups Sour Cream Reduced Fat; 2 Tablespoons Fresh Basil Leaves

Total: 45min

Preparation: 45min
Portions: 10.00
Difficulty: Easy

Utensils

Pan
Spoon
Whisk

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

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.