Description
This creamy huckleberry ice cream blends natural berry sweetness with a rich dairy base, perfect for small-batch summer indulgence. Velvety texture with a vibrant berry flavor and no egg-base.
Ingredients
Milk, 1 cup (whole preferred)
Cream, 1 1/2 cups (heavy whipping)
Sugar, 3/4 cup (granulated or boxed)
Huckleberries, 2 1/2 cups (frozen or fresh, ~1/2 lb)
Vanilla Extract, 1 tsp (quality preferred)
Water, 1/4 cup (for berry mixture)
Instructions
Combine huckleberries, sugar, and 1/4 cup water in a saucepan
Gently simmer mixture until sugars dissolve completely
Mix milk, cream, and vanilla in a bowl to create custard base
Blend cooled berry mixture with custard base until smooth
Churn in ice cream maker according to manufacturer instructions
Transfer to airtight container and freeze until firm
Notes
Freeze mixing bowl 20 minutes before blending
Use ripe, tart huckleberries for balanced flavor
Let softened ice cream sit 5-10 minutes before serving
Substitute blueberries for huckleberries for a sweeter flavor
Chill mixture at least 4 hours before churning
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Churning & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg