Huckleberry ice cream is one of the best ice cream flavors I've ever tasted! It's fruity, sweet, and incredibly creamy.
The huckleberry ice cream won this week's poll, perfect for ending the summer! Vote for Nebraska state dessert for this week.
Huckleberries have a very short season and are very hard to find with the local bears eating them. However, you can also get frozen huckleberries. If you do so, make sure to drain all the excess liquid when the huckleberries thaw.
Once your huckleberries are ready, cook them with sugar+water in a pot to create a compote. As you let this cool at room temperature, make the ice cream base. The compote will thicken up as it cools. This ice cream base is a custard base, meaning that it's French-style ice cream. The result is creamier with a rich flavor and texture!
What I love about this huckleberry ice cream is that you don't have to churn it. Once you add your huckleberry compote to your ice cream base, pour it into a container and chill! Alternatively, you can chill your ice cream for an hour, churn it in your ice cream maker, and chill it again until fully set. Either way tastes delicious!
|Level:👩🏽🍳👩🏽🍳|Time: 6 hours|Serves: 6|
3 cups huckleberries
1/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
In a pot, cook the huckleberries, the first batch of sugar, and 2 tablespoons water over medium-high heat until the huckleberries burst and the mixture starts to bubble up. This should take about 10 minutes. Set aside to chill and thicken up at room temperature.
Meanwhile, make your ice cream base by whisking 1/4 cup of your ice cream sugar with the heavy cream and milk. Let this simmer for 5 minutes before turning off the heat. In another bowl, whisk 1/4 cup of your remaining sugar with the eggs. Beat the eggs and sugar by hand until light and creamy. Slowly pour in half your milk mixture into the bowl with the eggs/sugar, mixing constantly. Then add the eggs/sugar back into the pot, stirring to avoid your eggs from scrabbling. This is called tempering.
Place your pot of ice cream over medium-high heat and cook while stirring for 5 more minutes. The ice cream will be liquidy, but that's ok! Just make sure the ice cream can coat the back of your spoon. Stir the huckleberry compote into your ice cream and pour it into a container. Put a lid over the ice cream and chill in the freezer for 5 hours or until firm.
- The Bored Baker 👩🏽🍳