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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