Saturday, July 18, 2015

Very, Very Patient

When we first saw this recipe for Wintergreen Ice Cream on Hank Shaw's blog, in 2012, my elder child asked if we could make it. Yes, I said, when we have enough wintergreen berries. And when I have (or find) my ice cream maker. The project got put on the back burner and even when we finally amassed enough berries (it took over a year and many different locations; I stored the berries in the freezer) I never got my act together.

Today I picked up that (now) 13 year old from a week of camp and it seemed like the right time to make this. Actually, I started around 6 am and had the base all made and in the fridge before we had to leave and get the child. After we got home, I put the base in the ice cream maker and let it do its thing for 30 minutes. When it was done, I poured the ice cream into a washed out ice cream carton and folded in chocolate chips that I'd run through a little chopper thing (Black & Decker, 1.5 cup chopper. Really useful.). It was the same chopper thing I used to chop up the frozen wintergreen berries. I chose not to strain the ice cream, hoping for a little pink color. It's a little bit pink. Not very. That's fine.

The recipe called for 2 ounces of berries, after making the ice cream I think I have an ounce left. Maybe I'll collect some more this fall and make this again. It's really a nice flavor. The 13 year old loved it, as did the rest of us. Sorry it took so long to make it!

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