3 cups purple grape juice
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla or cinnamon extract (opt.)

1. In a heavy saucepan bring grape juice to a boil. Reduce heat and let simmer, until grape juice has reduced down to 3/4 cup to 1 cup, about 12-15 minutes. It should have a syrup-like consistency. Pour into a jar or container and refrigerate for at least 6 hours, or until completely chilled.

2. Stir together grape syrup with heavy cream, whole milk, and extract if desired, for 1-2 minutes, until fully combined.

3. Place in ice cream machine, and follow manufacturer's directions.

4. Freeze until it reaches the desired hardness.

5. Serve with frozen or fresh grapes, fresh berries, chocolate syrup, and/or whipped cream.

Submitted by: Daniel Lee Mishkin