Saturday, September 8, 2012

Huckleberry Ice Cream

Don't get me wrong, I love Seattle (especially after our hike today), but I am missing a few things from this summer.

 1) Service like this:


2) The Firepit (the firepit! the firepit!)

3) This little man (who happens to be eating my ice cream with his fingers)

Common denominator between these things: huckleberry ice cream! (You had to know that was coming). I made this recipe after our hike to Huckleberry Lookout. It took 2.5 hours to get up and about 5 hours to get down. The extra time was because we were stopped for awhile picking our share of huckleberries. If you've never had one they taste like an amped up version of a blueberry, they're slightly more tart and crisper. We ended up with 3 Nalgene bottles full so they had to be used up!


This recipe is adapted from the Taste of Home and could easily be used for raspberries or blueberries.

Huckleberry Ice Cream

  • 2-3 cups huckleberries
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup sugar
  • 2 tsp vanilla extract
To make:

1) Blend the huckleberries. I simply put mine in a blender and went to town until they were smooth

2) In a small saucepan heat the milk and sugar together, stirring frequently, until sugar is dissolved. Remove from heat.

3) Pour your milk/sugar mixture into a bowl and stir in whipping cream and vanilla. Next, fold in the huckleberries. Now, depending on the type of ice cream you want you could strain this mixture over a metal colander. I like the bits of huckleberry so I skipped that.

4) Let this mixture cool in the refrigerator.

5) Once cool make according to your ice cream maker directions. I always like mine extra frozen so once done in the maker, stick it back in the freezer for a few hours. 

Enjoy!






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