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
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
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 CRISP
Created to enjoy the wild grown huckleberries we pick! Enjoyed with vanilla ice cream during summer evenings.
Provided by MamaBuzzard
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan.
- Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 69.4 g, Cholesterol 27.1 mg, Fat 11.2 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 85.3 mg, Sugar 49.3 g
HUCKLEBERRY SYRUP RECIPE
The simple and delicious huckleberry syrup is free of processed sugars. You can add this sauce to meats, ice cream, desserts, waffles, pancakes, and more!
Provided by Healthy RD
Categories Side Dish
Time 7m
Number Of Ingredients 4
Steps:
- Combine huckleberries and honey in a pain. Mix together and bring to a boil. Boil on low-medium heat for 5 minutes. Remove from heat. Optional step: In a separate bowl, mix cornstarch and water. Add cornstarch mixture to the fruit. *This is only if you desire a thicker sauce.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, Sodium 7 mg, Sugar 12 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.
HUCKLEBERRY CHEESE PIE
To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally. , Remove from oven. While mixture is still hot, press into a 9-in. pie plate, forming a pie shell. Cool completely. , For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate. , For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over cheese filling. Top with additional whipped cream if desired.
Nutrition Facts : Calories 379 calories, Fat 23g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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