Pink Grapefruit and Basil Ice Cream Recipe
Telegraph food writer Diana Henry shares a recipe for pink grapefruit and basil ice cream, which she describes as possibly the best ice cream she has ever made. The recipe was inspired by a lemon and basil ice cream she had been making for years but uses grapefruit instead. The dish requires infusing, cooling, and freezing time, with detailed step-by-step instructions provided.
Diana Henry, an award-winning cookery writer for The Telegraph, has published a recipe for pink grapefruit and basil ice cream. The recipe involves infusing basil leaves into heated milk with grapefruit zest and sugar, then combining this mixture with egg yolks and cream to create a custard base. The mixture is cooled and either churned in an ice cream maker or frozen in a shallow container with periodic stirring. Henry notes that the recipe was adapted from a lemon and basil ice cream she had been making for years, and she considers this grapefruit version an improvement. The dish serves six people and requires approximately 20 minutes of active preparation time, plus additional time for infusing, cooling, and freezing.
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Pink grapefruit and basil ice cream
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