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:

Huckleberry Ice Cream

Huckleberry  Ice Cream


  • 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


  1. Heat the heavy cream, milk, and lavender buds in a medium saucepan, until it begins to bubble.
  2. Remove pan from heat, cover, and let the lavender steep for 30 minutes. Pour the mixture through a strainer to remove the lavender.
  3. Return the milk to the saucepan and heat until it almost reaches a boil.
  4. 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.
  5. 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.
  6. Process in an ice-cream maker according to manufacturer’s instructions and store in freezer for up to one week.


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