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Soak the gelatine in cold water.
Halve and squeeze the grapefruits. Pour the juice into a saucepan, squeeze in the lemon juice then warm until hot but not boiling.
Add the sugar and stir until dissolved.
Remove the gelatine from the water, let it drip briefly then stir it into the warm juice.
Divide the liquid jelly into four dishes and refrigerate for five hours until lightly set.
To make the clotted cream ice cream. Break the eggs into a mixing bowl, add the caster sugar and beat until light and fluffy.
Mix the cream and milk in a small pan and warm over a moderate heat without bringing to the boil.
With the mixer on a low speed, pour the cream and milk into the eggs and sugar, followed by the clotted cream.
Mix thoroughly, then pour the mixture through a sieve into a jug and allow to cool.
Chill in the fridge, or by placing the jug in a bowl of ice and stir until chilled.
Place a plastic container and its lid in the freezer to chill.
Pour the custard into the bowl of an ice-cream machine and churn until almost frozen, then transfer to the chilled freezer box, cover and keep in the deep freeze until needed.