Scuppernong Ice Cream Recipe
Yield: 1 GallonRecipe by luhu.jp
Ingredients:
6 cup: Scuppernongs, (about 3 pounds
2 can: , (14 oz) sweetened condensed milk
1 quart: Half-and-half,
Directions:
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 manufacturers instructions.
Let ripen about 2 hours before serving.
From Tina Brooks of Georgia in September, 1988 "Southern Living"
Typos by Jeff Pruett
Source from luhu.jp
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 manufacturers instructions.
Let ripen about 2 hours before serving.
From Tina Brooks of Georgia in September, 1988 "Southern Living"
Typos by Jeff Pruett
Source from luhu.jp