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Combine 2 tablespoons of the grapefruit juice with cornstarch and stir until the cornstarch has dissolved in a bowl.
Next, combine the milk with the rest of the grapefruit juice, heavy cream, granulated sugar, salt, vanilla bean, and two sprigs of thyme in the sauce pan. Set aside.
In a bowl, prepare an ice bath for the sauce pan. This will be used to chill the ice cream base afterwards.
Move the sauce pan with the milk mixture to the stove and bring to a simmer on medium heat. Once the mixture is at a steady simmer, heat the mixture for 6 minutes, stirring with a whisk.
Remove thyme sprigs and reduce heat to low also, while stirring, add corn starch mixture.
Increase back to medium heat and cook for another 2 minutes, stirring constantly.
Remove from heat and submerge the sauce pan into the ice bath. Keep stirring! This will help cool the ice cream base more quickly and evenly.
Once the mixture has cooled down place in an airtight container and let refrigerate for an hour
Then add the mixture to the ice cream maker and turn it on. (Make sure you follow the direction of your ice-cream maker) It took about 20 minutes for my ice-cream to churn and set up
Scoop the ice cream into freezer-safe pans, and cover with airtight lids, and freeze overnight.