Two Huckleberry Ice Cream Recipes

huckle_choc

Since I have a plethora of frozen huckleberries and the warm weather is causing my ice cream stash to disappear fast, I am making a lot of huckleberry ice cream! Here are two variants I made recently (I’ll be posting a 3rd soon, too!).

Huckleberry-Chocolate Ice Cream
(Makes 1 quart of ice cream)

I love chocolate so there was no way I was going to neglect this most important of ingredients.

Ingredients

  • 1-2 cups of frozen huckleberries
  • 1 and 1/2 cups of Half&Half
  • 1 cup of sugar
  • 1/4 cup of semi-sweet chocolate chips
  • 1 Tablespoon of lemon juice

Directions

  1. Mix the Half&Half, sugar and chocolate in a saucepan. Melt over medium heat, being careful not to scortch the cream.
  2. In a bowl, smash the frozen huckleberries.
  3. Pour the melted chocolate & cream mixture into the huckleberries. Mix thouroughly and then chill in the fridge.
  4. Freeze in your ice cream machine according to its instructions.

Huckleberry-Rhubarb Ice Cream Recipe
(makes 1 quart of ice cream)

I was searching for another way to make (yet another) huckleberry ice cream intriguing. I had some leftover rhubarb in the freezer and decided to take advantage of a “secret ingredient”. When I served this up, most of my friends loved it, but no one could guess the “vegetable” that made the tangy background flavor.

Ingredients

  • 1 and 1/2 a cup of frozen huckleberries
  • 1/2 a cup of frozen, sliced rhubarb
  • 2 cups Half&Half
  • 2 teaspoons of lemon juice
  • 1/2 cup of sugar

Directions

  1. Smash the rhubarb and huckleberries until well pulped. The rhubarb might be a bit stringy, this is okay, just smash it up so there aren’t huge chunks of rhubarb.
  2. Pour in Half&Half, lemon juice and sugar. Mix thouroughly.
  3. Freeze in your ice cream machine according to its instructions.
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