I'm a huckleberry freak--like really out there about my huckleberries. Growing up in Michigan I had full access to a hunting camp surrounded by wild huckleberries. FYI...huckleberries and blueberries are not the same. I did find a good scientific explaination here but from my personal experience huckleberries are darker, smaller, and seedier than blueberries which are blue, bigger, and juicier.
Presently, I'm a long way from Michigan in California, so I've settled on urban foraging for blueberries.
Dorie Greenspan has the best baking book published. I've made countless--well more like a dozen--recipes from this cookbook since I received it as a gift (thanks David!). If I could be defined by one ice cream--it would have to be her blueberry sour cream ice cream.
So I say buy the best berries you can, purchase Baking from My Home to Yours, and make some ice cream.
On a side note: This recipe does not call for egg yolks like traditional ice cream recipes, which means it can be healthy. Also, you'll need an ice cream maker. Ours is from Cuisinart.
Posted by Carrie at August 28, 2008 02:07 PM | TrackBack