6    Pink grapefruits

           Vanilla ice cream or frozen
           Yogurt
    1/3 c  Firmly packed golden brown

           Sugar
  4 1/2 ts Finely chopped peeled fresh

           Ginger
           Fresh mint leaves (optional)
  Cut grapefruits horizontally in half.  Using grapefruit knife or paring
  knife, cut all around grapefruit halves and between membranes to release
  segments.  Place segments in bowl, discarding seeds. Cut segments in bowl,
  discarding seeds.  Cut all membranes from 6 grapefruit halves; discard
  remaining grapefuit halves.
  Place large scoop of ice cream in each reserved grapefruit half. Cover and
  place in freezer until ready to use. Add sugar and ginger to grapefruit in
  bowl and toss gently.  Cover and refrigerate at least 2 hours or overhight.
  Spoon some grapefruit mixture over ice cream in each grapefruit basket.
  Garnish with mint.  Serve, passing remaining grapefruit mixture separately.
  SOURCE: BON APPETIT, April '93