HUCKLEBERRY ICE CREAM
Smooth and creamy ice cream made with mountain fresh huckleberries. If you can't find huckleberries near you, blueberries will make a fine substitute.
Provided by Annalise
Categories Dessert
Time 3h40m
Number Of Ingredients 9
Steps:
- To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
- To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
- Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
- Freeze ice cream in an ice cream machine according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.
Nutrition Facts : Calories 378 kcal, Sugar 27 g, Sodium 68 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 36 g, Protein 5 g, Cholesterol 146 mg, ServingSize 1 serving
HUCKLEBERRY ICE CREAM
Huckleberry Ice Cream
Provided by Corrinna
Categories Food & Drink
Yield 1 quart or 6 Zoku Ice Cream Bowl servings
Number Of Ingredients 5
Steps:
- Set aside 1/2 cup huckleberries.
- Place 1 1/2 cups huckleberries, sugar, lemon juice, cream and milk in a blender.
- Blend on high for 2 minutes, until the mixture is a smooth puree.
- Add the 1/2 cup huckleberries that were set aside to the mixture.
- Pour the mixture into your ice cream machine, following the freezing instructions for the unit you own. Freezing times will vary.
- If you are using Zoku Ice Cream Makers, it will take approximately 15 minutes to freeze each serving of ice cream.
LEOPOLD'S HUCKLEBERRY SAUCE
Steps:
- In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
- In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.
HUCKLEBERRY ICE CREAM
If you can't find huckleberries for this yummy ice cream, try substituting blueberries.
Categories ice cream frozen dessert homemade ice cream cheesecake ice cream summer dessert huckleberry ice cream huckleberry blueberry ice cream
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until bubbly. Strain into a large bowl and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Pour mixture into ice-cream maker; process according to manufacturer instructions.
Nutrition Facts : Calories 181 calories
HUCKLEBERRY ICE CREAM
Huckleberry Ice Cream is a creamy, fruity flavor made with sweet, tart wild huckleberries. If you can't find them, I've got a couple of ideas if it's not huckleberry season or you strike out when going picking that will make it so you can still enjoy homemade huckleberry ice cream any time of the year!
Provided by Amy Nash
Categories Ice Cream
Time 6h30m
Number Of Ingredients 8
Steps:
- Start by combining 1 and 1/2 cups of the huckleberries, 1/3 cup of the sugar, and the water in a medium saucepan over medium heat. Continue to cook, stirring occasionally, for 10-15 minutes until the huckleberries have released their juices and burst and the sauce has had time to reduce a little bit and thicken slightly. It will continue to thicken as it cools.
- Meanwhile, combine the cream, milk, 1/3 cup of the sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the liquid is hot but not yet at a simmer. It should just steam a bit when you lift a spoonful from the pan.
- While the milk and cream are heating, whisk the egg yolks and remaining 1/3 cup of sugar in a bowl until light. Slowly whisk 1/2 to 1 cup of the hot cream mixture into the egg yolks to temper the eggs, which is just gently raising their temperature without scrambling them. Add the tempered egg yolk mixture to the pot and continue to cook and stir 2-4 minutes longer until the custard reaches 170 to 175 degrees F on a candy thermometer or is thick enough to coat the back of a spatula or spoon.
- Remove the custard base from the heat and stir in the vanilla extract. Add the huckleberry compote and stir to combine. Chill thoroughly over an ice water bath or by sticking this in the fridge for at least 4 hours.
- When the base is completely chilled, pour it into your ice cream maker and churn for 20-30 minutes until it is the consistency of soft-serve. At this point, add in the remaining 1 cup of huckleberries, letting them churn in to evenly disperse in the ice cream. Transfer to a freezer-safe container for freeze for 4-6 hours until hard and scoopable.
Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 4 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 158 mg, Sodium 47 mg, Sugar 27 g, UnsaturatedFat 8 g, ServingSize 1 serving
HUCKLEBERRY ICE CREAM RECIPE - (4/5)
Provided by á-2893
Number Of Ingredients 5
Steps:
- Stir the sugar, milk and lemon thoroughly to dissolve the sugar. Mix the liquids in the ice cream maker for 25 minutes, then add the huckleberries and continue to mix for another 5 minutes.
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