Huckleberry Ice Cream
Smooth and creamy ice cream made with mountain fresh huckleberries. If you can't find huckleberries near you, blueberries will make a fine substitute.
- 2 cups huckleberries , fresh or frozen (340 grams)
- ⅓ cup granulated sugar (66 grams)
- 2 cups heavy whipping cream (475 ml)
- 1 cup whole milk (237 ml)
- ⅔ cup granulated sugar (132 grams)
- Pinch of salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh huckleberries (170 grams)
To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
Freeze ice cream in an ice cream machine according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.
Calories: 378kcal, Carbohydrates: 36g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 146mg, Sodium: 68mg, Potassium: 108mg, Sugar: 27g, Vitamin A: 1083IU, Vitamin C: 3mg, Calcium: 96mg, Iron: 1mg