Huckleberry Ice Cream Food

HUCKLEBERRY ICE CREAM

Steps:

• Start by combining 1 and 1/2 cups of the huckleberries, 1/3 cup of the sugar, and the water in a medium saucepan over medium heat. Continue to cook, stirring occasionally, for 10-15 minutes until the huckleberries have released their juices and burst and the sauce has had time to reduce a little bit and thicken slightly. It will continue to thicken as it cools.
• Meanwhile, combine the cream, milk, 1/3 cup of the sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the liquid is hot but not yet at a simmer. It should just steam a bit when you lift a spoonful from the pan.
• While the milk and cream are heating, whisk the egg yolks and remaining 1/3 cup of sugar in a bowl until light. Slowly whisk 1/2 to 1 cup of the hot cream mixture into the egg yolks to temper the eggs, which is just gently raising their temperature without scrambling them. Add the tempered egg yolk mixture to the pot and continue to cook and stir 2-4 minutes longer until the custard reaches 170 to 175 degrees F on a candy thermometer or is thick enough to coat the back of a spatula or spoon.
• Remove the custard base from the heat and stir in the vanilla extract. Add the huckleberry compote and stir to combine. Chill thoroughly over an ice water bath or by sticking this in the fridge for at least 4 hours.
• When the base is completely chilled, pour it into your ice cream maker and churn for 20-30 minutes until it is the consistency of soft-serve. At this point, add in the remaining 1 cup of huckleberries, letting them churn in to evenly disperse in the ice cream. Transfer to a freezer-safe container for freeze for 4-6 hours until hard and scoopable.

HUCKLEBERRY ICE CREAM

Steps:

• To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
• To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
• Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
• Freeze ice cream in an ice cream machine according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.

HUCKLEBERRY ICE CREAM

Steps:

• In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until bubbly. Strain into a large bowl and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
• Pour mixture into ice-cream maker; process according to manufacturer instructions.

LEOPOLD'S HUCKLEBERRY SAUCE

Steps:

• In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
• In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

HUCKLEBERRY PRESERVES

Steps:

• Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
• In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
• Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
• Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
• Stir in margarine.
• Take off heat and skim any foam.
• Pour in hot sterilized jars.
• Wipe rims with a hot cloth and seal and band.
• Put in a hot water bath for 15 minutes.
• Take out on a toweled counter. Keep away from drafts until they seal.

HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE

Steps:

• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
• Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 1 hour; cool on a wire rack.

HUCKLEBERRY ICE CREAM RECIPE - (4/5)

Steps:

• Stir the sugar, milk and lemon thoroughly to dissolve the sugar. Mix the liquids in the ice cream maker for 25 minutes, then add the huckleberries and continue to mix for another 5 minutes.