Tuesday, January 19, 2010


Del Grosso's Amusement Park in Tipton, PA serves teaberry ice cream.

For those of you who live in the East Coast, or at least closer East than West, this is no big deal. You can probably jaunt on down to the local grocer and snatch up a pint of this licoricey goodness whenever the mood strikes. But for this Chicago girl, teaberry ice cream is an enigma, a mysterious taste sensation, mixing the aforementioned licorice with a hint of cinnamon, laced with vanilla smoothness, in a salmon-pink blush.

For those of you jsut itching to revel in the uniqueness of teaberry, here's a recipe to try. I have not tested it, so you're flying without a net here -- often a great place to be. Let me know what happens...


1/2 lb. teaberries, soak in milk overnight
3 heaping tbsp. cornstarch
2 tbsp. flour
3 qts. milk
5 eggs
2 1/2 c. granulated sugar

Place in a double boiler and cook until it thickens. Remove from heat and add: 2 tbsp. vanilla
Cool ingredients. Place in your ice cream freezer and freeze.

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