Huckleberry ice cream

Cook it at home: Huckleberry ice cream

Frozen wild huckleberries are sold online and in Northwest stores all year; wild blueberries are the closest stand-in. This is a custard base with a cooked berry swirl.

Pans and tools

• Saucepan
• Small pan
• Whisk and spatula
• Fine sieve
• Ice cream maker
• Freezer container

You’ll need

• 2 cups (300 g) huckleberries, fresh or frozen
• 1/4 cup (50 g) sugar, for the berries
• 1 tbsp lemon juice
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2/3 cup (130 g) sugar, for the base
• 5 large egg yolks
• 1/4 tsp fine salt
• 1 tsp vanilla extract

Steps

1. Cook the huckleberries, 1/4 cup sugar and lemon juice in a small pan over medium heat, stirring, until the berries burst and the juice thickens slightly, 8 to 10 minutes. Cool, then chill.
2. Warm the cream, milk and half the base sugar in a saucepan until steaming, not boiling.
3. Whisk the yolks with the rest of the sugar and the salt until pale. Whisk in a ladle of the hot cream, then pour it all back into the pan.
4. Cook over low heat, stirring with a spatula, until the custard coats the spatula and reads 175°F (80°C), 5 to 7 minutes. Do not let it boil.
5. Strain into a bowl, stir in the vanilla, cool over ice, cover and chill at least 4 hours or overnight.
6. Churn in an ice cream maker according to its instructions.
7. Spoon into a container in layers with spoonfuls of the cold huckleberry mix, swirl once with a knife, and freeze until firm, about 4 hours.

Contains: ['milk', 'egg'].

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