Saturday, August 7, 2010

Huckleberry Ice Cream

Alisa's Huckleberry Ice Cream

2 cups Half & Half
1 cup Whipping Cream
3/4 cup Sugar
1 TBS Vanilla
*Secret Ingredient: 2 TBS Peach Jam*
1/2 cup Huckleberries

Combine all ingredient in a saucepan on stove. Cook over Med-High heat. Continuously whisk mixture. Do not allow to boil. Bring mixture to barely simmering. Remove from heat. Cool slightly. Refrigerate overnight or for at least 8 hrs. If mixture is not cold, it will not firm up in ice cream maker.

After mixture is cold, add to ice cream machine and let it run for about 20 minutes. Place firm mixture in a container and immediately place in freezer for at leas 30 minutes to firm up even more.


(adapted from Alton Brown's Serious Vanilla Ice Cream)


  1. Wow! I am so proud of your blog and the beautiful pictures. Can't wait to get home and try the ice cream.

  2. Thank you! I have some saved in the freezer for you guys!

  3. Ok, LOVE the new blog design!!!!!! And the ice cream looks so yummy...

  4. Cute blog! You are a busy woman...Love new recipes...keep them coming! And your garden looks amazing!