Huckleberry Ice Cream
Homemade Huckleberry Ice Cream is a special treat, made with tart wild berries and fresh milk and cream. To simplify things, this recipe is made in the Philadelphia style, which means that flavorings are mixed with sugar, milk, and cream before heading into the ice cream maker.
Ingredients
- 12 oz. huckleberries roughly 2 cups
- ¾ cup granulated sugar divided
- 1 tablespoon water
- 2 tablespoons lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a small saucepan, add the huckleberries, ¼ cup of granulated sugar, water, and lemon juice.
- Heat over medium heat, until the sauce thickens and the juices are released, about 6-8 minutes; set aside to cool for 10 minutes, then place in the refrigerator or freezer on a towel, to cool to room temperature.
- In a large bowl, combine the remaining granulated sugar, heavy cream, whole milk, and vanilla extract.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (about 20 minutes), until it starts to thicken.
- Add in the huckleberry sauce and churn for an additional 3-5 minutes.
- Spoon the huckleberry ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- Huckleberries come in different sizes - you may find them as large as blueberries or tiny like little beads. Any size of huckleberries will work!
- You may have trouble finding Huckleberries if you live somewhere where they aren't grown. Try making fresh raspberry ice cream or blueberry ice cream instead!
- As you're cooking the huckleberries, the mixture will thicken and the berries may stick together. Once that happens, remove the sauce from the heat and stir to break them up before letting the sauce cool.