Huckleberry Ice Cream

This recipe requires an ice cream processor/maker

*You'll need to let the compote sit in the fridge overnight so it can cool all the way. Keep custard in fridge overnight too*

Ingredients for the compote:

• 1 1/2 c. huckleberries
• 1/4 c. sugar
• 3 oz. water
• 1/2 tsp. lemon juice

Ingredients for the custard:

• 1 tsp. vanilla
• 2 c. heavy cream
• 1 c. milk
• 6 egg yolks
• 2/3 c. sugar
• pinch of salt

TO MAKE THE COMPOTE: Combine the huckleberries, sugar and water in a saucepan and cook over medium heat for ten minutes. Once that is done, whisk and break the berries so they can release their juice. Remove mixture from stove top and stir in the lemon juice. Let cool completely.

TO MAKE THE CUSTARD: Combine the cream, milk and vanilla in a saucepan over high heat. Bring to a boil then remove from the stove top. In a separate bowl, combine the egg yolks, sugar and salt and mix well. Temper the egg yolk mixture my pouring in a little bit of the hot cream gradually until about half of the hot cream has been incorporated into the egg yolk mixture. Once that is done, pour the egg yolk mixture into to saucepan with the rest of the hot cream. Cook that over medium heat and stir constantly, (scrape the sides and bottom of the pan occasionally) until the custard has thickened. Once done chill completely.

After both compote and custard are chilled overnight, combine the two and mix well. Once mixed, process the mixture into the ice cream maker according to the machines instructions.

Freeze in freezer safe container.