Rewards from a weekend which included foraging for wild huckleberries. Not shown here: whole milk, vanilla and a pinch of salt. After mixing this morning and chilling all day, I’m going to put this in my ice cream maker and enjoy some huckleberry ice cream. It’s going to be 95 degrees today so you’d better believe I’m going to enjoy every melted bit that runs out of the bottom of the cone. I prefer recipes that don’t use eggs, so I adapted the strawberry ice cream recipe that is included in the manual for the #cuisinart
ice cream maker.
Huckleberries are related to blueberries and are native to the Pacific Northwest. They are bushy plants that grow by rhizomes. An important tribal ‘first food’, Native Americans encouraged their growth with controlled burns, harvested them using combs made of wood or salmon backbones and dried them in great quantities for winter.
Researchers have been trying for decades unsuccessfully to domesticate the huckleberry so they can be cultivated. But for now, the only place you can get them is directly from the forest. So tonight I’m going to REALLY enjoy the literal fruits of my labors. I’ve found them into September at some higher elevations so get out while you can and pick yourself a batch.
#huckleberry #berrypicking #wildberries #iscreamforicecream #foraging #happystomach #eaticecreambehappy #icecreamlover #wildfood #itshotoutside #summerfeels #whenitsgooditsgood #homemadeicecream