Pink grapefruit and basil ice cream

Lifestyle Recipes Baking and desserts Pink grapefruit and basil ice cream It might sound like an unlikely flavour combination, but it’s one of the best Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 24 April 2026 1:38pm BST Related Topics Ice cream recipes, Dessert recipes, Fruit recipes, Dinner party recipes, Easy recipes, Egg recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Remove the ice cream from the freezer about 10 minutes before you want to serve it Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 24 April 2026 1:38pm BST Possibly the best ice cream I’ve ever made. The recipe was inspired by a lemon and basil ice cream I’d been making for years, but this version is even better. Remove the ice cream from the freezer about 10 minutes before you want to serve it so that it can soften. Requires infusing, cooling and freezing time Overview Prep time 20 mins Cook time 20 mins Serves 6 Ingredients finely grated zest and juice of 1 pink grapefruit 50g granulated sugar 300ml whole milk 35 basil leaves, roughly torn 4 large egg yolks 75g caster sugar 150ml whipping cream 1-2 tbsp lemon juice Method Step Put the finely grated zest of 1 pink grapefruit and 50g granulated sugar in a mortar and bash with a pestle for a couple of minutes, to flavour the sugar. Step Heat 300ml whole milk with the sugar mixture to boiling point. Step  Remove from the heat and add 35 roughly torn basil leaves. Set aside to infuse for a couple of hours. Step Beat 4 large egg yolks and 75g caster sugar until pale and thick. Step Strain the infused milk into a jug, using the back of a spoon to press out the flavour from the basil and grapefruit zest.  Step Stir this into the egg mixture and put it into a heavy-bottomed pan. Step Set the custard over a low heat, stirring all the time, until it thickens slightly. It should coat the back of a spoon, but be very careful, as the custard will scramble if it gets too hot. Step Immediately pour the custard into a cool bowl set in a basin of iced water. Leave to get to room temperature, stirring from time to time as it cools. Step Whip 150ml whipping cream until it’s holding its shape – don’t take it too far.  Step Fold this into the custard then stir in the juice of 1 pink grapefruit.  Step Add 1 tbsp of the lemon juice and taste – the lemon should enhance the grapefruit flavour but not overwhelm it. Add a little more if necessary. Step Churn in an ice-cream maker –  or transfer to a flat, shallow container and freeze, mixing it up 3 times as it freezes. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Ice cream recipes, Dessert recipes, Fruit recipes, Dinner party recipes, Easy recipes, Egg recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories