| 1 | Cut grapefruits horizontally in half. |
| 2 | Using grapefruit knife or paring knife, cut all around grapefruit halves and between membranes to release segments. |
| 3 | Place segments in bowl, discarding seeds. |
| 4 | Cut segments in bowl, discarding seeds. |
| 5 | Cut all membranes from 6 grapefruit halves; discard remaining grapefuit halves. |
| 6 | Place large scoop of ice cream in each reserved grapefruit half. |
| 7 | Cover and place in freezer until ready to use. |
| 8 | Add sugar and ginger to grapefruit in bowl and toss gently. |
| 9 | Cover and refrigerate at least 2 hours or overhight. |
| 10 | Spoon some grapefruit mixture over ice cream in each grapefruit basket. |
| 11 | Garnish with mint. |
| 12 | Serve, passing remaining grapefruit mixture separately. |
