This luxurious Scuppernong Ice Cream captures the essence of the Southern summer in every scoop. Scuppernongs, a variety of muscadine grape, offer a distinct, sweet muscat flavor that pairs beautifully with rich dairy. The process involves simmering the grapes to release their juices, which are then blended with half-and-half and sweetened condensed milk for a velvety texture. This dessert is perfect for warm evenings or as a special treat for gatherings. It highlights seasonal produce and traditional ice cream making techniques, resulting in a sophisticated yet homey finish. The natural acidity of the grapes balances the sweetness, creating a complex flavor profile that is both refreshing and indulgent. Ideal for those who appreciate fruit-forward desserts with a creamy base.
Scuppernong Ice Cream
Description
This luxurious Scuppernong Ice Cream captures the essence of the Southern summer in every scoop. Scuppernongs, a variety of muscadine grape, offer a distinct, sweet muscat flavor that pairs beautifully with rich dairy. The process involves simmering the grapes to release their juices, which are then blended with half-and-half and sweetened condensed milk for a velvety texture. This dessert is perfect for warm evenings or as a special treat for gatherings. It highlights seasonal produce and traditional ice cream making techniques, resulting in a sophisticated yet homey finish. The natural acidity of the grapes balances the sweetness, creating a complex flavor profile that is both refreshing and indulgent. Ideal for those who appreciate fruit-forward desserts with a creamy base.Ingredients
Directions
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Rinse the scuppernongs thoroughly and crush them slightly to release juices.
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Place the crushed scuppernongs in a medium saucepan.
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Bring the mixture to a boil over medium-high heat.
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Cover the saucepan, reduce heat to low, and simmer for 10 minutes.
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Remove the saucepan from the heat.
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Mash the scuppernongs thoroughly using a potato masher.
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Strain the mixture through a jelly bag or fine-mesh strainer to extract the juice.
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Measure out 2 cups of the strained grape juice and set aside to cool completely.
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In a large bowl, combine the cooled grape juice, half-and-half, and sweetened condensed milk.
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Stir the mixture well until fully combined and smooth.
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Pour the mixture into an ice cream freezer can.
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Freeze according to the manufacturer's instructions.
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Once frozen, transfer to an airtight container and let ripen in the freezer for 2 hours before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 650.0kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 11.0g56%
- Cholesterol 48.0mg16%
- Sodium 262.0mg11%
- Total Carbohydrate 110.0g37%
- Dietary Fiber 0.0g0%
- Sugars 104.0g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a jelly bag, use a fine-mesh sieve lined with cheesecloth to strain the juice for a smoother texture.
Any remaining grape juice beyond the 2 cups required can be saved for smoothies, cocktails, or drinking.
For a richer texture, you can substitute heavy cream for the half-and-half.
Ensure the grape juice is completely cooled before adding the dairy to prevent curdling or uneven freezing.
Scuppernongs are a type of muscadine grape native to the Southeastern United States. If unavailable, other muscat grapes can be substituted, though the flavor profile will differ.
For best results, use ripe, sweet scuppernongs.
This recipe yields a large batch; freeze in smaller containers if you do not have a gallon-sized freezer.
