Huckleberry Sweets Archive

Huckleberry Cheesecake Ice Cream

Posted June 27, 2018 By sandy

You may have heard of huckleberry cheesecake or huckleberry ice cream, but have you heard of Huckleberry Cheesecake Ice Cream?

I found this recipe on the Use Real Butter website and thought I would share it with you.

Huckleberry Cheesecake Ice Cream

Huckleberry Cheesecake Ice Cream

Ingredients

    Huckleberry sauce
  • 1 cup fresh or frozen huckleberries
  • 1/4 cup granulated sugar
  • 2 tsps cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 cup water
  • pinch of salt
  • Graham cracker crust
  • heaping 1/2 cup graham cracker crumbs (or coarsely crushed graham crackers – as you like)
  • 1 1/2 tbsps granulated sugar
  • 1/8 tsp ground cinnamon
  • pinch of salt
  • 2 tbsps unsalted butter, melted
  • Cream cheese ice cream base
  • 8 oz. cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 tbsp bourbon (optional – but yes, please)

Instructions

    Make the huckleberry sauce:
  1. Combine all ingredients in a small saucepan and stir until the cornstarch has been completely incorporated (no lumps). Turn the heat to medium and stir for about 5 minutes until the sauce thickens and the berries give up their juices. I like some whole berries in my ice cream (because huckleberries are small), so I only smash about a third of the berries with the back of a spoon. If using other berries, mash as you see fit. Remove from stove and let cool completely. Set aside.
  2. Mix the graham cracker crust:
  3. Place the graham cracker crumbs, sugar, cinnamon, and salt in a medium bowl and mix together. Pour the melted butter over the crumbs and use a fork to make the mixture uniform. It should look like wet sand. Set aside.
  4. Make the cream cheese ice cream base:
  5. In the bowl of a food processor, pulse the cream cheese, sugar, and salt together until smooth. With the food processor running, add the milk, cream, and bourbon (if using) through the pour hole until blended. Churn the cream cheese ice cream base in your ice cream maker according the manufacturer’s instructions.
  6. Assemble the ice cream:
  7. When the ice cream is churned to soft-serve consistency, spread half of the cream cheese ice cream into your vessel. Pour half of the huckleberry sauce over the ice cream. Sprinkle half of the graham cracker crust over the huckleberries. Repeat with the remaining ingredients. Take a knife or spoon and run a few swirls (figure 8 works well for me) along the length of the ice cream, making sure you reach the bottom of the vessel. Freeze for several hours until firm. Makes about a quart.
http://wildhuckleberry.com/2018/06/27/huckleberry-cheesecake-ice-cream/

Make sure you check out the complete article where they share lots of pictures and tips for making this delicious huckleberry ice cream

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Huckleberry Lemon Sherbet

Posted June 5, 2018 By sandy

Nothing says summer better than huckleberry ice cream and/or sherbet!

I found this wonderful recipe on the Edible Communities website — and just had to share it!

Huckleberry Lemon Sherbet

Huckleberry Lemon Sherbet

Ingredients

    For the Huckleberry Puree
  • 1 lb huckleberries (450g )
  • For the Sherbet
  • 1 cup Huckleberry Puree (200g)
  • ½ cup Buttermilk (100g)
  • ¼ cup Lemon juice (50g)
  • 1½ cups Milk (300g)
  • ½ cup Cream (100g)
  • ¾ cup Sugar (150g)
  • ½ cup Glucose (100g)
  • 1 teaspoon, packed Grated lemon zest (3g)
  • Texture agent of your choice

Instructions

    Texture Agents
  1. Best texture: Commercial stabilizer – 3g or 1 teaspoon. Mix with the sugar before it is added to the dairy.
  2. Least icy: Guar or xanthan gum. 1g or ¼ teaspoon. Whirl in a blender with the sherbet base after it is chilled in the ice bath.
  3. Easiest to use: Tapioca starch. 5g or 2 teaspoons / mixed with 20g or 2 tablespoons of cold water. Whisk into the dairy after it is finished cooking.
  4. Most accessible: Cornstarch. 10g or 1 tablespoon plus 1 teaspoon / mixed with 20g or 2 tablespoons of cold water. Whisk into the simmering dairy, then cook for 1 minute.
  5. Make the Huckleberry Puree
  6. Clean and cook. Remove any leaves from among the berries and rinse the berries in cold water. Place in a medium saucepan set over medium heat. Cook, stirring with a spoon to help mash the berries, until they start to bubble. Reduce the heat to low and simmer the barriers for 5 to 10 minutes, until they have released all their juices and are bubbling and fragrant.
  7. Puree. Transfer the berries to a blender and let cool for 10 minutes. Blend on high speed until smooth.
  8. Strain and store. Pass the puree through a fine-mesh sieve to catch as many seeds as possible. Huckleberry seeds are tiny and may be hard to catch; use the finest mesh strainer you have and push the puree through using a rubber spatula. Store the berry puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. Makes 2 cups.
  9. Make the huckleberry mixture. Whisk the huckleberry puree, buttermilk, and lemon juice in a small bowl. Set in the refrigerator.
  10. Boil the dairy. Place the milk, cream, sugar, and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Remove the pot from heat.
  11. Infuse. Stir the lemon zest into the dairy, and allow it to infuse for 30 minutes.
  12. Strain and chill. Strain the infused sherbet base through a fine-mesh sieve, into a shallow metal or glass bowl, discarding zest. Fill a large bowl two-thirds of the way with a lot of ice and a little water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
  13. Mix the base with the huckleberry mixture. When the base is cool to the touch (50°F or below), remove the bowl from the ice bath. Add the huckleberry mixture to the base, whisking until evenly combined.
  14. Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of fruit that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)
  15. Cure. Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
  16. Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
  17. Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft-serve. Makes between 1 and 1 ½ quarts sherbet.
http://wildhuckleberry.com/2018/06/05/huckleberry-lemon-sherbet/

Check out the full article

NOTE:  Reprinted from Hello, My Name is Ice Cream: The Art and Science of the Scoop. Copyright © 2017 by Dana Cree. Photographs copyright © 2017 by Andrea D’Agosto. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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Creamy Huckleberry Dessert Cups

Posted March 22, 2018 By sandy

If you are looking for a simple creamy style huckleberry dessert, this recipe for single dish dessert looks elegant and wonderful!!

Creamy Huckleberry Dessert Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: Four

Creamy Huckleberry Dessert Cups

Ingredients

  • 1 16 ounce container of real sour cream
  • 3 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 c frozen huckleberries
  • 2 Tbsp brown sugar
  • Cool whip or whip cream (optional)

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl add the sour cream, sugar and vanilla. Mix with wire whip and add more or less sugar to your taste..a little on the sweet side to complement the berries.
  2. In 4 custard dishes, add 1/4 cup of frozen huckleberries into each dish. Divide the sour cream mixture evenly between the custard dishes on top of the berries.
  3. Mixed the berries into the sour cream until it looks purple..
  4. Sprinkle with brown sugar and bake in oven until the brown sugar has melted and starts to caramelized. About 10 minutes.
  5. Add a little Cool Whip or whip cream and enjoy!
http://wildhuckleberry.com/2018/03/22/creamy-huckleberry-dessert-cups/

Enjoy!

 

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Sandblasted Huckleberry and Chocolate Sweets

Posted July 26, 2017 By sandy

I found this yummy looking dessert on the yummly website (appropriately named!!) that I know is going to be a hit with the chocolate and huckleberry lovers.

 

Sandblasted Huckleberry & Chocolate Sweets

Sandblasted Huckleberry & Chocolate Sweets

Ingredients

  • Ingredients
  • servings:
  • 1 3/4 ounces shortbread cookies
  • 1 3/4 tablespoons softened butter
  • 1 3/16 cups dark chocolate
  • cream (10 cl. fresh)
  • jam (huckleberry)
  • hazelnuts (flaked)

Instructions

  1. In the bowl of a blender, mix together the cookies and butter.
  2. Spread a layer in flexible molds, using the back of a small spoon to firmly pack the mixture.
  3. Melt the chocolate in the microwave.
  4. Heat the cream over the stove. Mix the cream into the melted chocolate.
  5. Add some huckleberry jam (approx. 1/2 teaspoon) in the center of each mold that has been pressed with the shortbreads.
  6. Pour the chocolate to fill the molds.
  7. Sprinkle with nuts and let chill before unmolding.
http://wildhuckleberry.com/2017/07/26/sandblasted-huckleberry-chocolate-sweets/

WOW!  Those “sweets”  look divine! 

If you make them, please share how they taste with the rest of us!!

Find more huckleberry recipes from Yummly here!

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Huckleberry Ginger Sorbet

Posted March 8, 2017 By sandy

How about Huckleberry Ginger Sorbet for a wonder Spring dessert (that is if you still have some huckleberries left in your freezer)! 

According to the original recipe post:

Pureed huckleberries provide most of the flavor of this sorbet, but we’ve added ginger to introduce another layer of taste.  If you would prefer just a hint of ginger, cut the number of disks in half.  They can also be eliminated completely if you prefer a pure huckleberry sorbet.

NOTE:  Sorbet is similar to ice cream without the dairy!

Huckleberry Ginger Sorbet

Huckleberry Ginger Sorbet

Makes about 1 pint!

Ingredients

  • 1 ½ cup sugar
  • 2 tablespoons light corn syrup
  • 4 cups fresh huckleberries or frozen huckleberries
  • 1 cup plus 2 tbsp water
  • 8 thin disks cut from fresh ginger

Instructions

  1. Make the ginger simple syrup: Combine the sugar with the water, ginger, and corn syrup in a saucepan and heat until the sugar has dissolved (you can cook longer to extract more flavor from the ginger, just take care not to over reduce your syrup).
  2. Pour the resulting syrup into a metal bowl that is sitting in an ice bath to rapidly chill it, stirring occasionally (you can also use the fridge). Remove the ginger disks and discard.
  3. Pass the huckleberries through a food mill or pulse in a food processor until a puree is formed. If using frozen huckleberries, they can be pulsed without thawing, but you will need to add a little water to achieve a puree. Press the puree through a strainer to extract the seeds and large pieces of pulp, which can be discarded (this step is optional, but highly recommended). Transfer the strained puree to a tall, thin container like a pitcher and stir in 1/4th cup of your sugar syrup.
  4. Carefully lower a baume meter or a large washed raw egg into the pitcher. Slowly add the rest of syrup to the puree until a section of egg a little larger than a dime floats above the surface (20 or so on the baume meter). If too much of the egg is floating, slowly add water to bring it back down. If too little is showing, add more simple syrup.
  5. You will likely end up with leftover syrup, which can be used for sweetening cold drinks or making more sorbets. We used 2 ½ cups total of the ginger syrup & ½ cup extra water, though your amounts may vary depending on your huckleberries’ unique sugar content.
  6. Chill the balanced sorbet base thoroughly in your fridge.
  7. Pour the sorbet base into a prepped ice cream machine. Freeze according to the manufacturer’s instructions and move (well-covered) to the freezer to harden.
  8. Serve simply in a clear bowl with a sprig of mint.

Notes

Measuring Device: 1 large raw egg or a baume meter.

http://wildhuckleberry.com/2017/03/08/huckleberry-ginger-sorbet/

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Huckleberry Sweet Rolls

Posted December 7, 2016 By sandy

Have you ever had Huckleberry Sweet Rolls?

My mother-in-law was famous for her cinnamon rolls.  As a matter of fact, her rolls were so loves by family that there was an abundance of them available at her funeral — a fond memory of the wonderful goodies she shared with everyone.

I wish she were still around as I know you she would love this Huckleberry Sweet Roll recipe.  Once again, this one is originally shared on the
Use Real Butter blog!

Huckleberry Sweet Rolls

Huckleberry Sweet Rolls

Ingredients

    Dough
  • 3/4 cup whole milk
  • 1/4 cup water
  • 2 1/4 tsps active dry yeast
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1 egg
  • 4 cups all-purpose flour
  • 1 tsp salt
  • extra butter for the pans
  • 2 tbsps butter, melted (to brush on before baking)
  • Filling
  • 1/2 cup sugar
  • zest of 2 large lemons
  • 1/4 cup unsalted butter, room temperature
  • 2 cups (about 11 oz.) fresh huckleberries (or blueberries)
  • Frosting
  • 1/4 cup cream cheese, room temperature
  • 1 tbsp butter, room temperature
  • 1 1/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice

Instructions

    Make the dough:
  1. Warm the milk and water to 115°F. Sprinkle the yeast and 1 teaspoon of the sugar over the warm liquid and let sit for a few minutes. Add the melted butter, vanilla extract, and egg to the liquid. Combine the remaining sugar with the flour and salt in the bowl of a stand mixer fitted with the dough hook. Pour the liquid into the dry mixture and mix on medium speed for 5-7 minutes until the dough is smooth. Lightly grease a large bowl with an unflavored vegetable oil. Form the dough into a ball and place it in the bowl. Flip the dough over to oil the entire ball. Cover with plastic wrap and let rise in a warm place for 90 minutes until it has doubled in size. Butter a 9×13 inch baking pan or two 9-inch round pans.
  2. Make the rolls:
  3. Mix the lemon zest and 1/2 cup of sugar together. Punch the dough down and roll it out on a lightly floured surface into a 16×9 inch rectangle. Spread the 1/4 cup of softened butter over the dough leaving a 1/2-inch margin at one of the long edges. Sprinkle the lemon sugar over the butter. Then sprinkle the huckleberries evenly over the the sugar. From the long edge with no margin, tightly roll the dough like a carpet. Pinch the edge to the roll to seal it. Cut the roll into 16 equal slices, placing each slice, cut-side down into the prepared baking pan(s). Cover the pan(s) with plastic and let rise in a warm place for 45 minutes until doubled in size. Preheat oven to 350°F. Brush the tops of the rolls with melted butter and bake for 30 minutes or until golden. Let cool.
  4. Make the frosting:
  5. While the rolls bake, cream the cream cheese and butter together in a mixer or by hand. Mix in the powdered sugar, vanilla extract, and lemon juice until uniform. Frost the rolls while warm. Makes 16 rolls.
http://wildhuckleberry.com/2016/12/07/huckleberry-sweet-rolls/

 

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Huckleberry Fudge

Posted December 1, 2016 By sandy

Who would like to make Huckleberry Fudge for the holidays?

Fudge is a favorite goodie this time of the year, but why not make it ever better by making it huckleberry fudge!

Here’s a quick and easy receipe

Huckleberry Fudge

Huckleberry Fudge

Ingredients

  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 12 oz. high quality white chocolate
  • 1/2 cup huckleberry jam

Instructions

  1. Line an 8×8-inch baking pan with parchment or wax paper.
  2. Beat the cream cheese in a stand mixer with the paddle attachment (or by hand or with a hand mixer) until smooth.
  3. Add the powdered sugar one cup at a time and beat until smooth and incorporated. Repeat until all of the sugar is added to the cream cheese.
  4. Melt the white chocolate on half power for a minute in a microwave. Stir and melt for another minute on half power until mostly melted. Remove from microwave and continue stirring until all solids have liquefied. (If you don’t like or don’t have a microwave, you can set the white chocolate in a heatproof bowl and then set the bowl on top of a pot of simmering water (about an inch of water is enough), stirring until the chocolate melts.)
  5. Add the white chocolate to the cream cheese mixture and beat until combined. It will lose the smooth texture and become fluffier.
  6. Mix the jam into the cream cheese mixture until completely blended, or you can swirl the jam into the mixture by hand.
  7. Pour the fudge into the baking pan and smooth it out evenly. Refrigerate the fudge until firm (about an hour).
  8. Remove the fudge from the pan and slice with a wet knife (clean the knife between cuts for cleaner slices). Makes 64 1-inch squares.
  9. Store in an airtight container in the refrigerator for up to a month.
http://wildhuckleberry.com/2016/12/01/huckleberry-fudge-2/

And, if you don’t have huckleberry jam in your pantry, check out the large selection offered here!

Check out the complete story behind the recipe

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Huckleberry Lemon Ginger Yogurt Pops

Posted September 6, 2016 By sandy

Now that huckleberry season is winding down, we are featuring some really interested recipes that you can make using your huckleberries.

Of course, huckleberry pie and muffins are some of our readers’ favorites, but have you every tried making yogurt pops with huckleberries?

Here is a recipe I found the State Eats website (Montana recipe, but not just for folks from Montana!!)

Huckleberry Lemon Ginger Yogurt Pops

Huckleberry Lemon Ginger Yogurt Pops

Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • 1 knob of ginger, peeled and sliced
  • 1 heaping cup huckleberries
  • Zest from one lemon
  • Juice from 1 lemon
  • 1 cup Greek yogurt

Instructions

  1. In a small pan, combine sugar and water. Heat over medium until sugar is dissolved.
  2. Remove from heat, add ginger. Set aside until cool, then refrigerate.
  3. In the meantime, in the bowl of a food processor, process huckleberries until smooth.
  4. Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree.
  5. When simple syrup is cold, remove from refrigerator, discarding ginger slices.
  6. Add simple syrup to puree, then add yogurt. Pour mixture into molds.
  7. Freeze for at least 4 hours or until hard.
http://wildhuckleberry.com/2016/09/06/huckleberry-lemon-ginger-yogurt-pops/

Sounds like a cool refreshing dessert on a warm day!

 

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Huckleberry Frozen Parfait

Posted June 23, 2016 By sandy

Summer is here and huckleberry season is right around the corner.

Huckleberry parfait sounds really good about now.

Here is a recipe from one of my favorite huckleberry cookbook:  Huckleberry Delights

Huckleberry Frozen Parfait

Serving Size: 4 to 6 servings

Huckleberry Frozen Parfait

Ingredients

  • 1 1/2 cup huckleberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 8 oz. plan yogurt
  • 3 peaches, coarsely chopped

Instructions

  1. In a saucepan stir together huckleberries and sugar
  2. Mix cornstarch and water until smooth; add to huckleberry mixture
  3. Cook over medium hear, stirring constantly, until mixture comes to a boil; boil 1 minute
  4. Remove from heat; stir in lemon juice, then cool
  5. Fold yogurt into cooled huckleberries
  6. In glasses, alternately layer huckleberry mixture with peaches and freeze
  7. Remove from freezer 1/2 before serving
  8. When ready to serve, sprinkle with chopped mint leaves for garnish
http://wildhuckleberry.com/2016/06/23/huckleberry-frozen-parfait/

Enjoy!!

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Idaho Huckleberry Ice Cream

Posted February 11, 2016 By sandy

So, is it too early in the year to think about Huckleberry Ice Cream?

I think huckleberry ice cream is good anytime of the year, so I will go ahead share a recipe from Completely Delicious.

According to her article, the huckleberries were fresh picked from McCall, Idaho for this particular recipe!  So even though I called this “Idaho” Huckleberry Ice Cream, you can use huckleberries from anywhere!!

'Idaho' Huckleberry Ice Cream

'Idaho' Huckleberry Ice Cream

Ingredients

    Huckleberry compote:
  • 2 cups (340 grams) huckleberries, fresh or frozen
  • ⅓ cup (66 grams) granulated sugar
  • Ice cream:
  • 2 cups (475 ml) heavy whipping cream
  • 1 cup (237 ml) whole milk
  • ⅔ cup (132 grams) granulated sugar
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) fresh huckleberries

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Freeze ice cream in an ice cream making 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.
http://wildhuckleberry.com/2016/02/11/idaho-huckleberry-ice-cream/

Looks and sounds delicious!

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