Ingredients

• 3 cups half and half
• 1 cup granulated sugar
• 4 large egg yolks
• 1 cup grape juice
• 1 teaspoon vanilla extract
• Purple food coloring, optional
• 1 cup grape jelly, divided

Instructions

1. In a heat - resistant bowl, whisk granulated sugar and egg yolks till the mix turns pale yellow.
2. In a medium saucepan, heat half - and - half over medium heat till it steams and edges bubble. Slowly pour it into the egg yolk mix, constantly whisking.
3. Pour the ice cream mix back into the saucepan and reheat over medium. Stir the custard constantly till thickened and it coats the spoon back, which takes 5 - 7 minutes.
4. Remove the saucepan from heat. Strain the custard through a fine - mesh sieve into a heat - resistant bowl to remove egg clumps. Stir in grape juice, vanilla, and purple food coloring.
5. Pour the mixture into an ice cream bowl. Either cool it using the chill mode or cover the bowl with plastic wrap touching the custard surface to prevent skinning. Refrigerate till chilled.
6. After the custard cools, pour it and ½ cup grape jelly into the ice cream maker. Select ice cream mode and churn till it reaches soft - serve consistency.
7. Scoop half the ice cream into a loaf pan, top with grape jelly, and swirl it in. Pour the rest of the ice cream on top, add remaining jelly, and swirl again.
8. Wrap the loaf pan tightly with plastic and freeze till firm, at least 4 hours. Then serve.