This Scuppernong Ice Cream captures the essence of late summer with the distinctive honeyed, muscat flavor of fresh scuppernong grapes. The recipe combines vibrant grape juice with rich half-and-half and sweetened condensed milk to create a creamy, dessert that is both refreshing and indulgent. The natural acidity of the grapes cuts through the richness of the dairy, creating a perfectly balanced texture and taste. It is an excellent choice for warm evenings or as a sophisticated finale to a Southern-style dinner. While traditional scuppernongs are ideal, other muscat grapes can also yield delicious results. This homemade treat offers a superior depth of flavor compared to commercial versions, making it a memorable addition to your dessert repertoire.
Scuppernong Ice Cream
Description
This Scuppernong Ice Cream captures the essence of late summer with the distinctive honeyed, muscat flavor of fresh scuppernong grapes. The recipe combines vibrant grape juice with rich half-and-half and sweetened condensed milk to create a creamy, dessert that is both refreshing and indulgent. The natural acidity of the grapes cuts through the richness of the dairy, creating a perfectly balanced texture and taste. It is an excellent choice for warm evenings or as a sophisticated finale to a Southern-style dinner. While traditional scuppernongs are ideal, other muscat grapes can also yield delicious results. This homemade treat offers a superior depth of flavor compared to commercial versions, making it a memorable addition to your dessert repertoire.Ingredients
Directions
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Rinse the scuppernong grapes thoroughly and crush them using your hands or a potato masher.
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Place the crushed grapes in a medium saucepan and bring to a boil over medium-high heat.
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Cover the saucepan, reduce heat to low, and simmer gently for 10 minutes.
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Remove the saucepan from heat and mash the grapes again with a potato masher to break down skins.
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Strain the mixture through a jelly bag or fine-mesh sieve lined with cheesecloth to extract the juice, discarding the solids.
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Measure out exactly 2 cups of the grape juice and set aside to cool completely to room temperature.
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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 vigorously until all ingredients are fully incorporated and smooth.
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Pour the mixture into the freezer can of an ice cream maker.
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Freeze the ice cream according to the manufacturer's instructions until it reaches a soft-serve consistency.
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Transfer the ice cream to a freezer-safe container and let it ripen in the freezer for about 2 hours before serving for a firmer texture.
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
Scuppernongs are a type of muscadine grape common in the Southern United States. If you cannot find them, you may substitute with other muscat grapes, though the flavor profile will differ slightly.
Ensure the grape juice is completely cooled before mixing with the dairy ingredients to prevent curdling or uneven freezing.
Any remaining grape juice beyond the required 2 cups can be reserved for other uses, such as making jelly, syrup, or drinking wine.
For a richer texture, you can substitute heavy cream for half of the half-and-half, but the recipe will be heavier.
