Scuppernong Ice Cream

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Title: Scuppernong Ice Cream
Categories: Dessert, Ice cream, Grape, Sthrn/livng, Autumn
Yield: 1 gallon

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

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