Frickin' ICE CREAM!!! I bought an ice cream maker and it is awesome.
Yes, it was a little bit more than I would have liked to spend on an ice cream maker--the ideal amount being closer to $0... But from what I've read, this baby will last me for a very long time if I give it the proper love and attention it deserves. A good thing because I plan on trying out a new flavour as often as I can manage.
Unfortunately, I'm going to have to learn to be patient with my new little toy (and in life). The instructions that came in the box said to let the canister cool in the freezer for 6-22 hours, so naturally I figured that 5 hours would be enough to bust out some world class Hagendaz. Oh Erin... how naive. After standing over the mixing soupy swirl of purple cream for 45 minutes (when the instructions said only 25) I decided that I should maybe just throw it all in the freezer before I blow the motor on the first day.
After a night in the freezer though... wow. That ice cream was decadent and creamy and a little bit gritty because of all the seeds that I was too lazy to strain out, but good god it was delicious. I managed to create a roomful of smiling people with black chunks of saskatoonberry in their teeth. It was glorious.
The Saskatoon berry Ginger Ice Cream was adapted from Not So Humble Pie with saskatoons substituted for raspberries, a minced knob of fresh ginger in lieu of the candied variety, and a splash (that's right, a 'splash', I went there) of vanilla added in with the whole milk. I think it worked out amazing considering I completely botched the (very essential) churning step of the ice creaming process. Next time I think I'll try using just whole milk instead of mixing it with the heavy cream and maybe less sugar. Also, slightly less ginger. I really enjoyed it, but I don't think my family really appreciated the acute burning sensation that accompanied their ice creamy goodness...
Hee hee!! I love my ice cream!!
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