Ingredients with Measurements:
- 2 cups fresh red huckleberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
Step-by-Step Instructions:
1. Rinse the red huckleberries and remove any stems or leaves. Place them in a blender or food processor and puree until smooth.
2. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and stir in the red huckleberry puree, vanilla extract, and salt.
4. Pour the mixture through a fine mesh strainer into a large bowl. Use a spatula to press the mixture through the strainer and discard any solids.
5. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
6. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually for 20-25 minutes.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours or overnight.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours or overnight
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 230
Fat: 13g
Saturated Fat: 8g
Cholesterol: 48mg
Sodium: 82mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 27g
Protein: 2g
Substitutions for ingredients:
- Red huckleberries can be substituted with other berries, such as raspberries or strawberries.
- Heavy cream can be substituted with half-and-half or whole milk.
- Whole milk can be substituted with low-fat or skim milk.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the ice cream mixture before freezing.
- Swirl in 1/2 cup of caramel or chocolate sauce into the ice cream after churning.
- Add 1/2 cup of chopped dark chocolate to the ice cream mixture before freezing.
Tips and Tricks:
- Make sure the red huckleberry puree is completely smooth before adding it to the ice cream mixture.
- Chill the ice cream mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process.
Storage Instructions:
Store the red huckleberry ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Serve the red huckleberry ice cream in a bowl or cone, topped with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped nuts, or chocolate shavings.
Pairings:
Serve the red huckleberry ice cream with a slice of pound cake or shortbread cookies.
Suggested Side Dishes:
Fresh fruit salad or a mixed green salad.
Troubleshooting Advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for an additional hour or two.
Food Safety Advice:
- Always wash your hands and equipment thoroughly before preparing food.
- Use pasteurized eggs if making a custard-based ice cream.
- Keep the ice cream mixture and finished product refrigerated or frozen to prevent bacterial growth.
Food History:
Red huckleberries are native to the Pacific Northwest and were traditionally used by Native American tribes for food and medicine.
Flavor Profiles:
The red huckleberry ice cream has a sweet and tangy flavor with a creamy texture.
Serving Suggestions:
Serve the red huckleberry ice cream as a refreshing dessert on a hot summer day.
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