The One And Only Heavenly Huckleberry Ice Cream
The only way this recipe can fail is if you cook the batter too long, so be sure to use an instant read thermometer and take the batter off the heat when it reaches 175°F.
Ingredients
- 1¾ cups huckleberries fresh or frozen
- 1 cup granulated sugar divided
- 1 tbsp fresh lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- ¼ tsp kosher salt
- ½ tsp pure vanilla extract
- 3 ex-large egg yolks
Instructions
- Combine ¼ cup sugar, huckleberries and lemon juice in a small saucepan, set over medium heat. Bring to a rolling boil.Puree huckleberries in a blender or with an immersion hand blender and then strain through a fine mesh strainer. Set aside.
- In a medium bowl, add 1 cup heavy cream and vanilla and place the fine mesh strainer over top.Whisk egg yolks in a small bowl and set aside.Mix milk, remaining heavy cream, ¾ cup sugar and salt in a medium sized saucepan placed over medium heat. Mix well.When milk and cream mixture begin to steam, slowly pour approximately 1 cup of the steaming mixture into the egg yolks while continually whisking. (This is called tempering). Pour egg/milk/cream mixture back into saucepan. Add strained huckleberry mixture and continue to cook over medium heat until batter reaches 175° F.
- Pour batter mixture through the fine mesh strainer set over the reserved heavy cream and vanilla. Stir and cool over an ice bath to room temperature.Cover and chill thoroughly, 5 or more hours or over night.Churn ice cream in an ice cream maker, according to manufacturers instructions.Transfer to a freezer safe container, cover and freeze until firm.