Scuppernong Ice Cream

Rinse and crush scuppernongs. Place in a medium saucepan. Bring to a boil, then cover, reduce heat and simmer for 10 minutes.

Remove from heat and mash scuppernongs with a potato masher, then 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, stirring 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.