Montana Huckleberry Swirl Ice Cream

Huckleberry Swirl Ice Cream

A tribute to Big Sky Country, this creamy vanilla ice cream features wild Montana huckleberries swirled throughout. The deep purple berries provide a sweet-tart burst that captures the essence of mountain wilderness.

45 min churn 8 servings Intermediate Dairy-based

Equipment Needed

🍦 Ice Cream Maker

🥣 Large Mixing Bowl

🍳 Heavy Saucepan

🥄 Wooden Spoon

🧊 Freezer Container

🌡️ Candy Thermometer

Instructions

Make the huckleberry swirl: In a saucepan, combine huckleberries, 1/2 cup sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally until berries burst and release juices.

Thicken the swirl: Mix cornstarch with 2 tablespoons cold water. Add to berry mixture and cook 2-3 minutes until thickened. Remove from heat and let cool completely, then refrigerate.

Heat the cream mixture: In a heavy saucepan, combine heavy cream, milk, and half the sugar. Heat over medium until steaming and sugar dissolves, stirring occasionally.

Prepare egg yolks: In a large bowl, whisk egg yolks with remaining sugar and salt until pale and slightly thickened, about 2 minutes.

Temper the eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. Then pour this back into the saucepan with remaining cream.

Cook the custard: Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture reaches 170-175F and coats the back of the spoon, about 8-10 minutes.

Strain and cool: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Cover and refrigerate until completely cold, at least 4 hours or overnight.

Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to manufacturer's instructions, about 25-35 minutes until thick and creamy.

Layer with swirl: Transfer one-third of churned ice cream to freezer container. Drizzle with huckleberry swirl. Repeat layers twice more. Use a knife to create swirl patterns.

Freeze until firm: Cover and freeze for at least 4 hours or until firm. Let sit at room temperature for 5 minutes before scooping and serving.

Tips for Perfect Huckleberry Ice Cream

Finding Huckleberries

Wild huckleberries are foraged in Montana's mountains. If unavailable, specialty stores or online retailers carry frozen huckleberries. Blueberries can substitute in a pinch but won't have the same depth.

Don't Over-Swirl

For beautiful purple ribbons throughout, swirl gently just 3-4 times with a knife. Over-mixing will turn the ice cream uniformly purple instead of creating distinct swirls.

Chill Your Equipment

Place your ice cream maker bowl in the freezer 24 hours ahead. A properly frozen bowl is essential for achieving the right texture during churning.

The Ribbon Test

When cooking custard, the mixture is ready when you can draw a line through the coating on your spoon and it holds without running back together.

Overnight Chilling

While 4 hours minimum is required, overnight chilling produces the best texture. The custard develops more flavor and churns into creamier ice cream.

Storage Tips

Press plastic wrap directly onto the ice cream surface before covering to prevent ice crystals. Homemade ice cream is best enjoyed within 1-2 weeks.