Combine the red wine, sugar, orange juice, cloves, allspice and cinnamon in a small saucepan. Bring to a boil and cook over medium-high heat for 30-45 minutes, or until reduced to about 3/4 cup. Pour the mixture through a sieve to strain out the spices and cool completely, then refrigerate until cold.

Blend ice cream, milk and syrup to taste in a blender until it's the consistency you like. Dana recommended 1/2 cup ice cream, 1/4 cup milk and 1/4 cup wine syrup but I found that a little runny for my taste, and in fact after a couple tries just ditched the milk completely!

Makes 3/4 cup of wine syrup, enough for about 4 milkshakes.

(Dana says this syrup is also great as a topping for ice cream or berry shortcakes. I think it would make a fine homemade ice cream. don't you?).