Pour grape juice into a saucepan. Heat on low flame. Let it simmer gently for 8 to 10 minutes. This step helps deepen the flavor. Stir slowly so it does not burn. Let it cool completely before using.

Take a large bowl and add heavy cream. Whisk it until soft peaks form. Do not overmix it. The cream should look light and fluffy. This gives your ice cream a smooth texture.

Now add condensed milk and sugar into the whipped cream. Mix gently using a spatula. Keep the mixture airy. This step adds sweetness and richness.

Slowly pour the cooled grape juice into the cream mixture. Add lemon juice and vanilla extract. Mix gently until everything blends well. The color will look soft purple and creamy.

If you want a smoother texture, strain the mixture. This removes any pulp or small bits. It is optional but gives a more silky result.

Pour the mixture into a freezer-safe container. Cover it tightly. Freeze for at least 5 to 6 hours. For best texture, stir once after 2 hours.

Scoop the ice cream into bowls. Let it sit for 2 minutes before serving. This makes scooping easier. Enjoy the creamy and fruity flavor.