Step 1

In a medium bowl, mix together the juice and 2/3 cup of sugar until sugar dissolves.

Step 2

In a separate bowl, use a whisk to whip the heavy cream and the remaining 1/3 cup of sugar until the cream is thick and forms a soft peak.

Step 3

Stir in the milk.

Step 4

Gently fold the whipped cream into the juice mixture.

Step 5

Refrigerate for one hour, then mix and freeze for two hours.