A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Scuppernong Ice Cream
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- #70357
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds scuppernongs
2 cans (14 ounce size) sweetened condensed milk
1 quart half and half
directions
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.
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nutrition data
148 calories, 6 grams fat, 22 grams carbohydrates, 3 grams protein per 1/2 cup. This recipe is low in sodium.
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