- 6
Ingredients
- Ice Cream:
- 5 cups huckleberries
- 6 tbsp sugar
- 2 tbsp water
- 1 1/4 cups whipping cream
- Topping:
- 4 cups huckleberries
- 1 cup water
- 1 box pectin
- 5 1/2 cups sugar
Preparation
Step 1
To make the ice cream: Put the huckleberries in a pan. Add the water and sugar. Cover and simmer 5 minutes, until just soft.
Transfer the fruit to a colander placed over a bowl and press it through the holes using a wooden spoon. Let cool then chill.
Whip the cream by hand until it is thick but still soft enough to fall from a spoon. Mix the whipped cream with the chilled fruit puree. Pour into a plastic or other freezer-safe container. Freeze two hours.
To make the topping: Pour huckleberries into a large pan. Add the water and bring to a simmer.
Slowly stir the pectin into the simmering water and berries. Slowly add the sugar and cotninue to stir until it reaches a boil.
Boil for 1 minute and remove from the heat. Let cool, then pour into a large plastic bowl and chill.
Scoop ice cream into dishes and decorate with topping and extra huckleberries. Store leftover topping in an airtight container in the refrigerator or freezer.