How to make
For the syrup - cut the grapes into pieces (no need to clean them from the seeds and skin) and sprinkle them with the sugar and liqueur. Let them sit at room temperature for 1 hour until they release juice.
Heat the milk with a pinch of salt, orange slices, cinnamon and vanilla in a saucepan. When it boils, remove it from the heat, cover it with a lid and leave it for 30 minutes for all the flavors to combine, then remove the orange.
Put the remaining and already released grape juice on a low heat, boil until the syrup thickens, about 20 minutes and at the end you can increase the heat. Strain the mixture (about 1/2 cup juice comes out) pressing with a spoon to extract every drop of delicious, flavorful grape syrup. Allow the glass to cool to room temperature and then refrigerate for a while.
During this time, beat the egg yolks well with the sugar (90 g), add them to the cooled milk and stir over low heat until the mixture thickens a little and almost becomes foamy. When this happens, remove it and let it cool, stirring gently from time to time.
Pour the cooled thick grape syrup over the already cooled fluffy cream. Don't mix too much. (You can save some of it for decoration when serving if you like).
Beat the cream well a mixer and add the cream cheese to it, continue to beat until a homogeneous mixture is obtained.
Add the cream in parts to the rest of the cream, stirring gently until fully incorporated.
Pour into bowls or one large container, cover with cling film and leave it in the freezer for 4-5 hours minimum.
During the first two hours, stir the mixture from time to time to avoid the formation of crystals. A wonderful, delicious ice cream with a creamy texture and a refined appearance is obtained, if it is also well decorated! Enjoy it!
