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Scuppernong ice cream

Yield: 1 Gallon

Ingredients:

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

Instructions:

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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