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!!
- 2 cups (340 grams) huckleberries, fresh or frozen
- ⅓ cup (66 grams) granulated sugar
- 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
- 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 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.
Looks and sounds delicious!