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