WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. Last month, Lisa’s featured NC-grown scuppernongs and muscadines.
A recent study found that North Carolina’s wine and grape industry continues to grow, posting a 15 percent increase since the last study was conducted two years ago. The total economic impact of the industry now is $1.97 billion.
North Carolina has 186 wineries and more than 500 vineyards.
This recipe was given to Lisa by Margaret Smith. If you can’t find the juice, buy fresh scuppernong grapes, break them up after washing and get all the juice out by mashing through a colander. The juice can be frozen and I would serve this ice cream with a ginger snap or toffee cookie.
- 1 quart scuppernong juice
- 14 ounces Eagle Brand sweetened condensed milk
- 12 ounces Carnation milk
- 2 cups sugar
- 1 gallon milk
Mix first 4 ingredients together and pour into ice cream freezer. Use enough milk to finish filling container up to the fill line inside the ice cream maker. Make ice cream according to ice cream freezer directions.
North Carolina is known for its muscadine and scuppernong grapes. They have that delicious, distinct flavor that reminds Lisa of going to her grandmother’s. Lisa found this recipe in Southern Living magazine in October 2014.
- 1⁄2 gallon apple cider
- 1 pounds muscadine grapes
- 3 cinnamon sticks (2 inches long)
- 10 whole cloves
- 1 piece of fresh ginger, peeled and sliced (1 inch long)
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- whole grapes, cinnamon sticks, apple slices, star of anise (Garnish)
Place first 7 ingredients in a covered 4 qt. saucepan, and bring to a boil over high heat. Reduce heat to medium-low; uncover and simmer 5 minutes. Remove from heat. Mash grapes using a potato masher. Cover and let stand 15 minutes. Pour through a fine wire-mesh strainer into a heatproof pitcher; discard solids. Serve hot or cold.