1 C. whipping cream
1 tbsp. caster (fine) sugar
1 tbsp. brandy (any fruit flavor)
Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight
For Crème Chantilly:
Pour cream into chilled mixing bowl, add sugar and brandy. Beat with electric mixer.