Huckleberry white chocolate ice cream

O yes swirls of tastieness!
I bought Jeni's Ice Cream book because in Seattle I can't get her real stuff so I decided the next best thing was to make it. Vanilla is our favorite ice cream the one with the vanilla bean seeds floating in every amazing creamy bite. But I had some frozen huckleberries from the farmer's market so I through them in and sweetened the deal with white chocolate. So far we've just been eating it straight out of the container!

Huckleberry white chocolate ice cream:

adapted from Jeni's Uganda Vanilla ice cream recipe
Makes: about 1 quart

2 cups whole milk
1 tbs + 1 tsp cornstarch
3 tbs cream cheese, softened
1/8 tsp sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1 vanilla bean; split and seeded
1/2 cup white chocolate chips; chopped
1/2 cup frozen huckleberries

1     mix 2 tbs milk with the cornstarch in a small bowl
2     in another medium bowl mix the cream cheese and salt together until well combined
3     in a medium pan mix the milk, cream, sugar, vanilla seeds and bean pod
4     bring to a boil, boil for 4 mintures, stir frequently
5     remove from heat and mix in the cornstarch mixture
6     put back on heat nad bring to a boil for 1 minute, stir frequently
7     pour ice cream base into a medium bowl and cover with plastic wrap, make sure the plastic
       wrap is touching the mixture so that a skin doesn't form
8     put in refrigerator to cool for at least 3 hours, or overnight
9     then prepare ice cream to manufacurer's instructions
10   when it is almost finished dump in the white chocolate pieces and huckleberries, mix until
       they are well incorporated
11   place in a well-sealed container and store in freezer, best within a week and a half


and now...
a few pictures of our once again unsuccessful trip to find chairs. But hubs looks so good in his birthday jacket from my parents!! :)

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