Prep 15 mins
Cook 4 hrs
Serve with wafer or shortbread cookies.
- 1 (12 ounce) can frozen grape juice concentrate, thawed
- 2 1⁄2 cups sugar
- 1⁄2 cup fresh lemon juice
- 1 (12 ounce) can evaporated milk
- 1 pint light cream or 1 pint half-and-half
- 2 cups milk
- Dissolve sugar in grape juice.
- Add lemon juice.
- Combine cream, evaporated milk, and milk.
- Pour mixture into a 1 gallon ice cream freezer and churn according to manufactorer's directions.