Homemade Huckleberry Ice Cream
This creamy, custard-based ice cream is swirled with macerated wild huckleberries, balancing tartness with sweet cream for the ultimate summer treat. Rich, vibrant, and bursting with real berry flavor—nothing like the artificial store-bought versions.
Equipment
- Ice cream maker
- Heavy-bottomed Saucepan
- Whisk
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
- Large bowl for ice bath
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 6 large egg yolks
- 1 tsp vanilla extract
- 2 cups fresh or frozen huckleberries
- 2 tbsp granulated sugar (for berries)
- 1 tbsp lemon juice
- 1 tbsp vodka (optional, for creaminess)
Instructions
- Toss huckleberries with 2 tbsp sugar and lemon juice. Let sit for 30 minutes to release juices.
- Heat cream and milk in a saucepan until just below simmering.
- Whisk egg yolks with remaining sugar until pale. Slowly drizzle in hot cream mixture while whisking constantly to temper the yolks.
- Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until custard reaches 170–175°F and coats the back of a spoon.
- Strain custard through fine-mesh sieve into a bowl over an ice bath. Stir in vanilla, macerated berries, and optional vodka. Chill 4 hours or overnight.
- Churn according to ice cream maker instructions until thick and creamy. Transfer to container, press plastic wrap onto surface, and freeze until firm.
Notes
Don’t skip macerating the berries—it develops flavor and creates a natural syrup. Chill the custard base completely before churning, ideally overnight. For extra creaminess, add a splash of vodka to prevent ice crystals. Customize with cheesecake swirls, lavender, or lemon verbena for creative variations.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 190mgSodium: 55mgFiber: 1gSugar: 30gCalcium: 90mgIron: 1mg
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