North Carolina Muscadine Ice Cream


  • 2 cups chilled muscadine or scuppernong juice
  • 1 quart half and half (light cream)
  • 3 cups sugar
  • ½ cup lemon juice
  • 2 cups whipping cream[/two_third]


  1. Combine sugar, whipping cream and light cream in a large mixing bowl; beat on medium speed of electric mixer 1 minute or until sugar dissolves.
  2. Add juices and beat well.
  3. Pour mixture into 1-gallon size freezer can.
  4. Freeze according to manufacturer’s directions

From NC Department of Agriculture & Consumer Services, “Local Dish”.  See this recipe featured in a video of the Local Dish program on WRAL-TV.