| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Ice cream, Grape, Sthrn/livng, Autumn |
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 Posted to MealMaster Recipes List, Digest #161
Date: Mon, 10 Jun 1996 07:56:28 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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