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Home Made Ice Cream (2015– )


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My huckleberry ice cream.  I puree the berries before adding them to the custard base, then I served with a huckleberry compote on the side or over the top.  The recipe is delicious with any summer berry.

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1 ½ cups whole milk

1 ½ cups heavy cream

½" piece vanilla bean, cut in half, seeds scraped out

4 egg yolks

¾ cup granulated sugar

¾ cup huckleberries, pureed

½ cup whole huckleberries for garnish


In a heavy saucepan over medium heat, add the milk, cream, vanilla bean and seeds.


In the bowl of a mixer, add the egg yolks and sugar. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk. This tempers the egg mixture and keeps it from scrambling. Pour the egg mixture into the saucepan with the cream and whisk to combine. Lower the heat to medium-low and stir the ice cream base with a wooden spoon and cook for about 12-15 minutes until it thickens and coats the back of the spoon. Pour the ice cream custard through a strainer into a container, then cover and refrigerate overnight.


The next day, pour the ice cream custard into an ice cream maker and pour in the pureed huckleberries, process until it becomes thick like soft-serve ice cream. Spread the ice cream in a container, cover and freeze until ready to serve.

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  • 2 weeks later...

I saw many "no-churn" techniques on youtube for ice cream.   I gave it a go.


1 can evaporated milk (most recipes say use condensed milk, I decided I would add the sweetness separately, plus I have a bunch of evap milk in my pantry for some unknown reason)

1 package cream cheese, cheap store brand

8 fl oz whipping cream, TJ's shelf stable


You mix/blend the evap milk and cream cheese together.  Here I added in the flavorings.

1 batch was jar of Ube jam blended in.   This was plenty sweet for the ice cream

Whip the cream (with a bit of vanilla extract) and fold into the flavored mixture.  Freeze for several hours, or just default to 1 day.

It's lightly purple and has a floral vanilla flavor.  Ube tastes like vanilla to me so it's always a very pleasant taste profile.


2nd batch was a butter rum/butterscotch flavor.  I made a homemade invert sugar and let it slightly caramelize.  About a cup, which was too much, too sweet (1/2 cup would be desired).  I also was too generous with the LorAnn Butter Rum flavoring,   It's a strongly flavored ice cream, almost boozy without booze.


All in all, if I can dial in the flavor technique better,  the texture is quite like standard churned ice cream.  

Edited by lemniscate (log)
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