Huckleberry Ice Cream
This homemade huckleberry ice cream is a rich and creamy frozen dessert bursting with the sweet-tart flavor of wild huckleberries. Made with a smooth custard base and fresh (or frozen) huckleberries, this ice cream is the perfect summer treat. Whether served in a cone, a bowl, or alongside a warm pie, it’s an irresistible way to enjoy this unique berry.
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 Fine-Mesh Strainer
- 1 mixing bowl
- 1 Ice Cream Maker (optional, for churning)
- 1 Freezer-safe container with lid
- (1) Rubber spatula
Ingredients
For the Huckleberry Compote:
- 2 cups fresh or frozen huckleberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
Step 1: Make the Huckleberry Compote
- In a medium saucepan, combine the huckleberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 5-7 minutes).
- Mash the berries slightly for a chunkier texture, or blend for a smoother consistency.
- Remove from heat and let the mixture cool completely.
Step 2: Prepare the Ice Cream Base
- In another saucepan, heat the milk, heavy cream, and sugar over medium-low heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring continuously, until thickened (about 5 minutes). The mixture should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
Step 3: Chill and Churn
- Stir in the cooled huckleberry compote, mixing well.
- Cover the mixture and refrigerate for at least 4 hours, or overnight for the best flavor.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
Step 4: Freeze and Serve
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours until firm.
- Scoop and serve with fresh huckleberries, chocolate drizzle, or crushed graham crackers for extra flavor!
Notes
- No-Churn Version: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for the first 3 hours to break up ice crystals.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks.
- Dairy-Free Option: Substitute coconut milk for heavy cream and almond milk for whole milk for a vegan-friendly version.
- Sweeter Ice Cream? If you prefer a sweeter flavor, increase sugar to 1 cup total.
- Serving Ideas: Try serving with waffle cones, shortbread cookies, or drizzled with honey for an extra treat!