Instructions: Rinse and crush scuppernongs; place in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; mash scuppernongs with a potato masher, and 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; stir well.

Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze ice cream according to manufacturers instructions. Let ripen about 2 hours before serving.

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