Huckleberry Ice Cream

September 9, 2012 § Leave a comment

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!

Brown Butter and Cherry Ice Cream

August 3, 2012 § Leave a comment

Generally, I’m not much of a creative cook. I find a recipe, follow it and then move on with my life. Not much to it. However, I was inspired by the 11 pounds of cherries we picked the other day and thought of the cherry and brown butter combination for ice cream. I’ve never actually used brown butter before but I’ve heard good things. I didn’t find any recipes after an extensive google search so I just decided to make my own using about four different recipes and inspiration. And I’m not one to toot my own horn but my family said this was the best ice cream I’ve made all summer. Its a bit labor intensive but so worth it. Make sure you have someone to share this with.
  • 1 stick of butter (8 tbsp)
  • 1 lb of cherries, pitted
  • 2 tsp lemon juice
  • 1/3 cup brown sugar
  • 1/3 cup regular sugar
  • 2 and 1/2 cups of heavy cream
  • 1/2 cup milk
  • 5 egg yolks

To Make:
1) Brown that butter! Cut your butter into pieces for more even melting, put into saucepan over medium heat. Stir occasionally and watch for butter to turn amber and have flecks on bottom of pan. Check out this simply recipes link for more detailed instructions. It took longer than I expected but oh boy is it worth it. Once it is browned, set aside and let it cool completely. (the picture is mid melt and it gets much darker)
2) While butter is browning or cooling, pit the cherries. If you have a cherry pitter, good for you. I don’t so I just cut them in half and popped out the pit with my hands. After which it looked like I had murdered someone. See exhibit A. Now toss the cherries with the lemon juice and try not to eat all of them while you make the custard.
3) Now mix the heavy cream, the butter and the brown sugar together. Put these in a saucepan over medium-low and heat until warm.
4) Whisk the egg yolks and sugar together until well creamed, which may take a few minutes. Slowly drizzle the butter/milk mixture into the creamed eggs. This is done so you warm the eggs slowly instead of cooking them. Once it’s all mixed put back into the sauce pan and stir slowly while warming the mixture until it thickens and coats the back of the spoon (your custard).
5) Once thickened, dump the cherries into the custard. I kind of smashed a few of the cherries while I stirred them in as well. Let this mixture sit for about ten minutes, or while you wash a few of the dishes.
6) Now blend the mixture in batches. If you have an immersion blender that also works. Once mixed/blended, strain the mixture into a bowl and cool for a few hours or over night.
7) Once cool turn into ice cream. I always like mine extra frozen so I leave mine in the freezer for a few hours after this as well.

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