Scuppernong Ice Creamdesserts, ice cream 6 cup scuppernongs (about 3 pounds 2 can (14 oz) sweetened condensed milk 1 quart half-and-half 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 |
