Huckleberry Ice Cream
Nothing beats a cold smooth bowl of ice cream on a hot summer day — and, of course, if it is huckleberry ice, it is even better.
I found this Huckleberry Ice Cream recipe — with just a hint of lavender — and just had to share it. Recipe is from Beth Shephard and posted on her Wanderlust and Lipstick blog:
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon culinary lavender
- 6 large egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup huckleberries
- Heat the heavy cream, milk, and lavender buds in a medium saucepan, until it begins to bubble.
- Remove pan from heat, cover, and let the lavender steep for 30 minutes. Pour the mixture through a strainer to remove the lavender.
- Return the milk to the saucepan and heat until it almost reaches a boil.
- In a separate bowl, whisk the egg yolks and sugar until they become thick and pale. Slowly add the hot milk to the eggs, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, continuously stirring until the mixture coats the back of the spoon (2-3 minutes). Remove from heat, pour the mixture through a strainer, and cool completely (either in the refrigerator in in a prepared ice bath). Stir in the vanilla, and fold in the huckleberries.
- Process in an ice-cream maker according to manufacturer’s instructions and store in freezer for up to one week.