Ingredients
Scale
- 1 medium Yukon gold potato
- 2 cups heavy cream
- 1 cup half-and-half
- 1 vanilla bean
- 1/2 cup sugar
- 2 cups huckleberries
- 1 tablespoon lemon juice
- 1 shot vodka (optional)
Instructions
- Peel and boil the Yukon gold potato until soft. Mash it until smooth and let it cool.
- In a saucepan, warm the heavy cream, half-and-half, vanilla bean seeds, and sugar until steaming.
- Stir in the cooled mashed potato and whisk until blended.
- In another pan, cook down the huckleberries with sugar and lemon juice until jammy. Add vodka if desired.
- Chill both mixtures, then churn in an ice cream maker, swirling in the huckleberry sauce as it churns.
- Freeze until firm before serving.
Notes
If you can’t find huckleberries, substitute with wild blueberries. Serve in waffle cones or layered in mason jars for a fun presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 26g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg