| Carbohydrates | 23.2 g |
| Energy | 231 kcal |
| Fats | 12.8 g |
| Fiber | 0.1 g |
| Protein | 6.5 g |
| Saturated Fats | 7.8 g |
| Sodium | 84.4 mg |
-
Total
115 -
difficulty
Easy -
Cost
Pink Grapefruit and Basil Ice Cream
Utensils
-
can
-
Spoon
-
Whisk
Ingredients
Portions: 10
- 1/2 Cup CARNATION® Full Cream Evaporated Milk
- 1/2 Cup NESTLÉ® Cream
- 1 Cup NESTLÉ® Sweetened Condensed Milk (395g)
- 1 Teaspoon Pink Grapefruit Peel (grated)
- 1/2 Cup Pink Grapefruit Juice
- 2 Cups Sour Cream
- 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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