Title: Scuppernong Ice Cream
Categories: Dessert Icecream Grape Living 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 From: Kmeade@ids2.Idsonline.Com (The Me By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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