Wash grapefruit and cut in half. Transfer grapefruit to baking sheet (cut side up). Sprinkle each grapefruit with 1/2 tablespoon brown sugar. Broil on high for 5-7 minutes or until bronzed on top. Fully cool in refrigerator. (1-1½ grapefruits will produce 1 cup of freshly squeezed juice)

Combine all gelato ingredients (except food coloring) in blender and pulse for 5-10 seconds.

Transfer to a 3 quart pot and heat over medium for 10 minutes while stirring continuously.

Remove from heat and continue to stir for 2 more minutes. Add food coloring if doing so.

Transfer to sealed container and refrigerate for 4+ hours or until fully cooled.

Place your desired ice cream container into the freezer. I use a loaf pan.

Churn gelato mixture in ice cream maker according to the manufacturer's instructions.

Once the mixture is frozen and creamy, transfer to the cold ice cream container.

Freeze for at least 4-6 hours.

Thaw for 5-10 minutes before serving.