Huckleberry Ice Cream Recipe
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5.0
9 reviews
Excellent
Huckleberry Ice Cream Recipe
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Huckleberry Ice Cream is a creamy, fruity flavor made with sweet, tart wild huckleberries. If you can't find them, I've got a couple of ideas if it's not huckleberry season or you strike out when going picking that will make it so you can still enjoy homemade huckleberry ice cream any time of the year!
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Ingredients
- 2 1/2 cups huckleberries fresh or frozen, divided
- 1 cup granulated sugar divided
- 2 Tablespoons water
- 2 cups heavy whipping cream
- 1 cup whole milk
- Pinch of salt
- 3 egg yolks
- 1 teaspoon vanilla extract
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Instructions
- Start by combining 1 and 1/2 cups of the huckleberries, 1/3 cup of the sugar, and the water in a medium saucepan over medium heat. Continue to cook, stirring occasionally, for 10-15 minutes until the huckleberries have released their juices and burst and the sauce has had time to reduce a little bit and thicken slightly. It will continue to thicken as it cools.
- Meanwhile, combine the cream, milk, 1/3 cup of the sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the liquid is hot but not yet at a simmer. It should just steam a bit when you lift a spoonful from the pan.
- While the milk and cream are heating, whisk the egg yolks and remaining 1/3 cup of sugar in a bowl until light. Slowly whisk 1/2 to 1 cup of the hot cream mixture into the egg yolks to temper the eggs, which is just gently raising their temperature without scrambling them. Add the tempered egg yolk mixture to the pot and continue to cook and stir 2-4 minutes longer until the custard reaches 170 to 175 degrees F on a candy thermometer or is thick enough to coat the back of a spatula or spoon.
- Remove the custard base from the heat and stir in the vanilla extract. Add the huckleberry compote and stir to combine. Chill thoroughly over an ice water bath or by sticking this in the fridge for at least 4 hours.
- When the base is completely chilled, pour it into your ice cream maker and churn for 20-30 minutes until it is the consistency of soft-serve. At this point, add in the remaining 1 cup of huckleberries, letting them churn in to evenly disperse in the ice cream. Transfer to a freezer-safe container for freeze for 4-6 hours until hard and scoopable.
Equipments used:
Notes
- If you don't have access to fresh or frozen huckleberries, this recipe can be made with blueberries, although it won't taste the same. A better solution is to replace 2/3 cup of the sugar and all of the huckleberries with 1 cup of huckleberry jam. Heat the remaining sugar with the milk and cream and you can whisk the egg yolks without any sugar in them instead.
- See post for lots of mix-in ideas like brownie chunks, Oreos, or fudge swirls.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
158mg
(53%)
Sodium
47mg
(2%)
Potassium
93mg
(3%)
Sugar
27g
(54%)
Vitamin A
1080IU
(22%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 158mg | 53% |
| Sodium | 47mg | 2% |
| Potassium | 93mg | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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