For the Huckleberry Swirl:

• 1 ½ cups fresh or frozen huckleberries

• ½ cup granulated sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch (optional, for thickening)

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tbsp vanilla extract

• Pinch of salt

  1. Make the Huckleberry Sauce

  • In a saucepan, combine huckleberries, sugar, and lemon juice.

  • Bring to a simmer over medium heat.

  • If you prefer a thicker swirl, mix in cornstarch dissolved in 1 tbsp water.

  • Cook 5–7 minutes until thick and syrupy.

  • Cool completely and refrigerate.

  2. Make the Ice Cream Base

  • In a mixing bowl, whisk together cream, milk, sugar, vanilla, and salt until sugar dissolves.

  • Chill in the fridge for at least 1–2 hours (or overnight).

  3. Churn the Ice Cream

  • Pour chilled base into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until soft-serve consistency.

  4. Add Huckleberry Swirl

  • Transfer half the churned ice cream into a loaf pan or freezer container.

  • Spoon half the huckleberry sauce over it and gently swirl with a knife.

  • Repeat with the remaining ice cream and sauce. Don’t overmix.

  5. Freeze

  • Cover and freeze for at least 4 hours or until firm.