(photo from Country Living)
Trust me on this one, this recipe should have made my book, and now I can’t remember why it didn’t. Just consider yourself lucky to have a preview of a great recipe, just in time for National Ice Cream Month (July).
My NEW book is almost here….. the countdown has begun. Until then, make this ice cream and savor the flavor of each bite. Or you can pre-order 101 Gourmet Ice Cream Creations, which would be great too… (hint-hint)
I’m in Montana this week- enjoying some R&R… eating Huckleberry ice cream until I’m blue in the face. I may even bring back some fresh huckleberries again. (If you don’t have huckleberries, you can substitute blueberries in this recipe. Great flavor, just a wee bit different.)
Huckleberry Ice Cream
½ to ¾ cup sugar
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
2 cups fresh huckleberries
On a large baking sheet, roast your huckleberries for 20 minutes at 300 degrees. Cool completely, and mash until desired consistency. I like some little chunks…. (I don’t think chunks was the right word, but you know what I mean, right?)
Chill overnight in the fridge. The next day, whisk together all ingredients until combined. Transfer your cream liquid into your ice cream machine and make according to manufacturers directions.
Makes approx 1 quart.