Ingredients

• 12 oz. huckleberries (roughly 2 cups)
• ¾ cup granulated sugar, divided
• 1 tablespoon water
• 2 tablespoons lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, add the blueberries, 4 tablespoons of granulated sugar, water, and lemon juice.
2. Heat over medium heat until the sauce thickens and the juices are released, about 6 - 8 minutes; set aside to cool for 10 minutes, then place on a towel in the refrigerator or freezer until cooled to room temperature.
3. In a large bowl, combine the remaining granulated sugar, heavy cream, whole milk, and vanilla extract. Whisk for 2 - 3 minutes until the sugar is dissolved. Rub the mixture between two fingers to ensure no graininess.
4. Pour the mixture into the ice cream bowl and churn in ice cream mode until it begins to thicken. Add the blueberry sauce and continue churning until the process is complete.
5. Once the process is complete, you can serve the ice cream directly, or transfer the blueberry ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper onto the surface of the ice cream. Freeze for at least 4 hours. Let it sit at room temperature for about 5 minutes before serving.