Huckleberry Ice Cream with White Chocolate and Pistachios
This huckleberry ice cream recipe features toasted pistachios, huckleberries, and white chocolate ganache. It's creamy, fruity, and perfect for summer!
Servings: 6 Servings
Calories: 589kcal
Equipment
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
Mix -Ins
- ½ cup pistachios (toasted & shelled)
Huckleberry Sauce
- 2½ cups huckleberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
White Chocolate Ganache
- ⅓ cup white chocolate chips
- 3 tablespoon heavy whipping cream
Instructions
- Note: Before you start, make sure your ice cream maker's bowl has been chilled in the freezer for at least 12 hours.
- Add milk, cream, sugar, and salt to a small saucepan. Whisk over low heat until the sugar dissolves, about 5 minutes. Stir in vanilla, then bring to room temperature. Cover and refrigerate for at least 2 hours or until throughly chilled.
- Toast shelled pistachios in a pan for a few minutes, or until golden and fragrant, being careful not to burn them. Allow them to cool, then roughly chop.
- Add huckleberries, ¼ cup sugar, orange juice, and zest to a small saucepan and simmer over medium-low heat for approximately 10 minutes, or until thickened and reduced to approximately 1 cup. Refrigerate until needed.
- Prepare ganache by melting white chocolate chips with three tablespoons of heavy cream in a small saucepan. Whisk until smooth and creamy, then remove from heat. Once cool, transfer to a ziploc bag and squeeze out the air to seal.
- Place the frozen ice cream bowl into your ice cream maker and attach the churn paddle. Turn the ice-cream maker on, then slowly pour the chilled milk and cream mixture into the bowl. Churn for about 18 minutes, or until the ice cream reaches a soft-serve consistency. Add pistachios and churn for two more minutes.
- Transfer the ice cream to a lidded container, layering it with swirls of huckleberry sauce and white chocolate ganache. To add the ganache, snip off a corner of the bag and squeeze it over the ice cream. Freeze for 4 to 6 hours, or until firm. Reserve half of the huckleberry sauce for serving.
Notes
- Avoid overchurning the ice cream, as it can cause the cream to begin separating into butter, resulting in a grainy texture.
- ture, refrigerate the base for at least 4 hours, or overnight, before churning.
- Reduce the huckleberry sauce until thickened. A watery sauce can create ice pockets in the finished ice cream. The sauce should coat the back of a spoon.
- Don't skip toasting the pistachios first. The toasting enhances their flavor and adds extra crunch.
- Make sure the huckleberry sauce and white chocolate ganache are completely cool. Adding warm ingredients can melt the freshly churned ice cream and affect the texture.
- Gently swirl the huckleberry sauce and ganache into the ice cream to create distinct ribbons. Overmixing will muddy the colors and flavors.
- Freeze for at least 4 hours before serving. Freshly churned ice cream has a soft-serve consistency.
Nutrition
Serving: 1Serving | Calories: 589kcal | Carbohydrates: 53g | Protein: 7g | Fat: 41g | Sodium: 155mg | Potassium: 285mg | Fiber: 1g | Sugar: 42g | Vitamin A: 39IU
