| Prep: 25 mins | Cook: 10 mins – 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 417 | 30g | 18g | 35g |
| sugars | fibre | protein | salt |
| 33g | 1g | 4g | 0.1g |
“`html
Let me share with you the pure delight I experience whenever I make Huckleberry Ice Cream. Maybe it’s because it reminds me of my childhood hikes in the lush, wild woodlands of the Rocky Mountains, where I first discovered the intoxicating taste of fresh huckleberries. There’s something remarkably refreshing about blending a bounty of nature into a simple, yet luxurious dessert that’s as suited for a summer picnic as it is for a cozy winter’s night by the fire.
Nature’s Bounty in a Scoop
When I first introduced Gordon to Huckleberry Ice Cream, his eyes lit up at the first bite. There’s a richness to the cream and a pure, tart brightness from the huckleberries that feels like a culinary love letter to the mountains. This recipe takes those wild berries and pairs them with the luscious texture of homemade ice cream. It’s a treat that, quite literally, melds the wild and the tame in the sweetest way possible.
Aside from the delicious taste, there are incredible health benefits packed into those tiny berries. Huckleberries are known for their anti-inflammatory properties, high levels of antioxidants, and essential vitamins like A and C. When combined with the protein and calcium from the milk and eggs, this dessert offers more than just a sweet indulgence; it’s a nourishing and somewhat guilt-free treat.
A Versatile Delight
If you’ve never had the pleasure of tasting Huckleberry Ice Cream, think of other fruit-based ice creams or sorbets you might have tried and loved, like blueberry or black raspberry. The process is quite similar to making blueberry yogurt ice cream, but with an unparalleled depth of flavor and color unique to huckleberries.
Huckleberry Ice Cream pairs beautifully with a slice of warm pie, possibly a rustic apple pie like this one. Another delightful option is serving it alongside grilled peaches or a light lemon cake. The creamy texture and fruity tang can elevate any simple dessert into something extraordinary.
Whether you’re drawn to the health benefits, the rich flavor, or the pure joy of a homemade treat, Huckleberry Ice Cream has a special place in my heart—and I hope it will in yours as well. It’s not just a dessert; it’s a connection to the wild beauty of the Rockies and a testament to nature’s finest offering.
“`
What You’ll Need
- 2 cups fresh or frozen huckleberries
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- Pinch of salt
“`
Method
“`html
Step One
In a medium saucepan, combine the huckleberries and 1/2 cup of the granulated sugar. Cook over medium heat until the berries begin to release their juices, about 5-7 minutes. Mash the berries slightly with a fork or a potato masher and continue to cook for another 5 minutes. Remove from heat and let cool, then strain to remove seeds if desired.
Step Two
In a separate bowl, whisk together the egg yolks, remaining 1/2 cup of sugar, and a pinch of salt until the mixture is thick and pale.
Step Three
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just starts to simmer. Remove from heat.
Step Four
Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the remaining cream mixture, continuing to whisk until fully combined.
Step Five
Return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Do not let it boil. This should take about 5-7 minutes.
Step Six
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
Step Seven
Once the custard is completely chilled, stir in the huckleberry mixture. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step Eight
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve and enjoy your homemade Huckleberry Ice Cream!
“`
