Grapefruit Ice Cream

Fear not, this ice cream is wonderfully delicious, with just the right balance of sweet-tart flavor! I love how the little pieces of grapefruit caramelize in the syrup. Because of the higher concentration of sugar, this won't freeze quite as firm as other ice creams.

Ingredients
2 cups half and half (or 1 cup whole milk, 1 cup heavy cream)
1 cup grapefruit juice (or you can use actual grapefruit and juice them while including the actual fruit as well. I liked this because you got little chunks of fruit in the ice cream)
1 tsp grapefruit zest (no more than this, it will become bitter if you do)
1 cup sugar

1. Place the grapefruit juice, zest, and sugar in a saucepan. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Let the mixture simmer over medium heat until it reduces by about a third and is slightly syruppy, about 7-10 minutes. You should have about 2/3 of a cup of syrup. Let syrup cool completely.

2. Stir the half-and-half into the cooled syrup. Chill thoroughly in the refrigerator (at least 3 hours please), then process in your ice cream maker according to the manufacturer's directions. Add any desired additions (see below), at the end of churning. Pack into containers and store in the freezer.

Variations:
Grapefruit-Poppy Seed Ice Cream: sprinkle in 2 T. poppy seeds at the end of churning.
Grapefruit-Ginger Ice Cream: add 2 T minced crystallized ginger.
Grapefruit-White Chocolate Chunk Ice Cream: add a handful of white chocolate chunks.
Grapefruit-Citrus Ice Cream: add 2 T minced candied orange rind.