Huckleberry Ice Cream Recipe: Creamy

Instructions:

1. Combine huckleberries, 1/4 cup sugar, lemon juice, and salt in a saucepan over medium heat.
2. Simmer for 15–20 minutes, stirring occasionally, until the mixture has thickened by half and looks like a glossy syrup.
3. Remove from heat and let cool completely. For a velvety, seedless finish, press the mixture through a fine-mesh strainer.
4. In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and aerated.
5. Slowly whisk in the whole milk and vanilla extract until fully incorporated.
6. Gently fold in the chilled heavy cream using a whisk until the mixture is thick and cohesive but not over-beaten.
7. Pour the cream base into your ice cream maker and churn according to manufacturer instructions.
8. During the final 2 minutes of churning, drizzle in the cooled huckleberry reduction.
9. Stop churning once the ice cream reaches a soft-serve consistency and the color is a uniform, deep purple.