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Scuppernong Ice Cream

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Autumn Desserts Ice cream

Ingredients:

  • 6 c Scuppernongs (about 3 pounds
  • 2 cn (14 oz) sweetened condensed milk
  • 1 qt Half-and-half

Directions:

Rinse and crush scuppernongs; place in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; mash scuppernongs with a potato masher, and strain through a jelly bag. Set aside 2 cups juice, and let cool completely. Reserve any remaining juice for other uses. Combine reserved 2 cups juice and remaining ingredients in a large bowl; stir well. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze ice cream according to manufacturer's instructions. Let ripen about 2 hours before serving.
 
From Tina Brooks of Georgia in September, 1988 "Southern Living" Typos by Jeff Pruett Posted to MealMaster Recipes List, Digest #161
 
Date: Mon, 10 Jun 1996 07:56:28 -0500
 
From: pickell@cyberspc.mb.ca (S.Pickell)