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Recipe Name: Scuppernong Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

6 Cup(s) Scuppernongs, about 3 pounds
2 14 oz sweetened condensed
1 Quart(s) 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 Posted to MealMaster Recipes
List, Digest #161 Date: Mon, 10 Jun 1996 07:56:28 -0500 From: (S.Pickell)

Nutrition (calculated from recipe ingredients)
Calories: 8
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 7.2mg
Potassium: 21.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g

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