12-ounce can frozen grape juice concentrate
1/2 cup fresh lemon juice
2 1/2 cups sugar
1 pint half-and-half
12-ounce can evaporated milk
2 cups whole milk
Defrost the frozen juice concentrate and add the lemon juice, now dissolve the sugar in the juice mixture.
Combine the half and half, the evaporated milk, and the whole milk. Combine the liquids and pour into a 1-gallon ice cream freezer and churn according to manufacturer’s instructions.