Directions

1. 1

   In a small saucepan over medium heat, combine 1 cup of fresh huckleberries and 1/3 cup of sugar. Stir frequently as the mixture heats, allowing the berries to burst and release their juices. Bring to a boil and continue cooking, stirring often, until the mixture becomes thick and syrupy, approximately 15-20 minutes. Remove from heat and allow the compote to cool completely to room temperature.

2. 2

   In a medium saucepan, combine 1 cup of heavy cream, 1 cup of whole milk, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges (do not boil). Meanwhile, in a large bowl, whisk together the 3 large eggs until well blended.

3. 3

   Slowly pour the hot cream mixture into the whisked eggs in a thin, steady stream while whisking constantly. Once fully incorporated, transfer the entire mixture back to the saucepan. Cook over medium heat, stirring continuously, until the custard thickens enough to coat the back of a spoon and reaches 160°F on an instant-read thermometer, about 5 minutes.

4. 4

   Remove the custard from heat. Stir in the remaining 1 cup of heavy cream and the vanilla extract. Let the mixture cool to room temperature, then transfer to the refrigerator and chill completely, at least 2 hours. Once chilled, fold in the cooled huckleberry compote.

5. 5

   Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the remaining fresh huckleberries. Transfer the soft ice cream to a freezer-safe container and freeze until firm, approximately 2-3 hours.