Fact: Homemade Ice Cream, Sherbet and Sorbet tastes way better than the store bought stuff.
But I'm sure you already knew this....I just discovered this little fact the other day, so I thought I'd share.
Last week I got the itchin' to make something delicious, sweet and creamy for dessert, so I got out my ice cream maker attachment for my KitchenAid and gave it a whirl. I'm ashamed to say that this is my first time using my ice cream maker and I've had it for about 3 years now. So many years wasted without homemade frozen treats!
The reason I went for huckleberry is...... 1) they are my favorite berry of all time 2) they were in the freezer and 3) because I know that the men in my life absolutely love huckleberries. My father-in-law in particular is a huckleberry fanatic and I'm pretty sure if I tell him I've made a baked good containing huckleberries, that he would be in the car driving 40 miles for a taste.
It's actually funny because when I told Dusty I made this Huckleberry Sherbet, he totally sneered his nose up at it. I know! The nerve! The man loves ice cream like no other and this sherbet was questionable. It's not ice cream and it's not sorbet....what is this dessert?!?!?
Well, he took one bite of the sherbet and fell instantly in love.
I know you will too!
-3 cups fresh or frozen Huckleberries (or any berry of your choice)
-1 cup Sugar
-2 tablespoons Lemon Juice
-2 cups Whole Milk
-2 tablespoons Heavy Whipping Cream
Add the cooled huckleberry mixture to a blender or food processor. Blend until smooth. Add milk, cream and lemon juice and blend briefly to combine.
Freeze the sherbet according to your ice cream maker's instructions, then transfer to an airtight container and freeze for at least 24 hours before serving. Enjoy!