"Ice cream leaves each of us with different tastes because, like all delicious sweet pleasures, it's pure and simple. One of the easiest, humble yet regal treats of all, Huckleberry Ice Cream."
Huckleberry Ice Cream
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Prep time: 25mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 inch pice vanilla bean seeds scraped out
- 4 egg yolks
- 3/4 cup granulated sugar
- 3/4 cup huckleberries or blueberries
- huckleberries or blueberries for garnish
Method
Step 1
In a heavy saucepan over medium heat, add the milk, cream, vanilla bean and seeds.
Step 2
In the bowl of a mixer, add the egg yolks and sugar. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk. This tempers the egg mixture and keeps it from scrambling. Pour the egg mixture into the saucepan with the cream and whisk to combine.
Step 3
Lower the heat to medium-low and stir the ice cream base with a wooden spoon and cook for about 12-15 minutes until it thickens and coats the back of the spoon. Pour the ice cream custard through a strainer into a container, then cover and refrigerate overnight.
Step 4
The next day, pour the ice cream custard into an ice cream maker and process until it becomes thick like soft-serve ice cream. Spread the ice cream in a container, cover and freeze until ready to serve.