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Pink Grapefruit and Basil Ice Cream

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  • Total: 310min
    Preparation: 310min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 1/2 Cup CARNATION Full Cream Evaporated Milk
  • 1/2 Cup NESTLÉ Cream
  • 1 Cup NESTLÉ Sweetened Condensed Milk
  • 1 Teaspoon Pink grapefruit zest grated
  • 1/2 Cup Unsweetened Pink Grapefruit juice,
  • 2 Cups Sour cream, chilled
  • 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 placingthe pan in a bowl of water.

    3. Place in an ice cream maker and follow manufacture instruction

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

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