Huckleberry Ice Cream

By Hklbrries

Ingredients

• 2 pints fresh huckleberries
• 3/4 cup sugar
• 1/4 cup water
• 1 lemon (juice and zest)
• 1 quart whole cream
• 2 egg yolks
• Pinch of salt

Details

Servings 2

Preparation

Step 1

Pick through berries to remove any stems.

Meanwhile, melt sugar, water, lemon juice and zest together to about 125 F. In another pan, heat cream to about 100 F.

Puree berries. Add pureed berries to simple syrup mixture while still 125 F. Keep over heat briefly until berries are bright purple but not cooked.

In a large mixing bowl, combine beaten yolks with a pinch of salt, then slowly mix cream and yolks together, whisking constantly. Add huckleberries in syrup to cream mixture. Chill in refrigerator for up to 45 minutes.

Transfer to ice cream freezer. Following freezer manufacturer's directions, chill to about 45 F. For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket using plenty of ice and rock salt.