Wild Huckleberry Crisp Ice Cream
Makes about 5 cups
5 large egg yolks
2/3 cup sugar, divided
1/4 tsp salt
1-3/4 cup whole milk, divided
1 cup heavy cream
1 tbsp pure vanilla extract
2 cups fresh or frozen wild huckleberries
For the Crisp
1/3 cup brown sugar
1/3 cup flour
1/3 cup rolled oats
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/2 cup chopped walnuts
1/4 cup cold unsalted butter, cubed
In medium bowl, whisk together yolks, 1/3 cup sugar, salt and 1/2 cup milk. In medium saucepan, bring remaining milk and sugar to a simmer over medium-high heat, stirring to dissolve sugar. Slowly add hot milk to egg mixture, whisking constantly. Return mixture to saucepan and heat over medium-low, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Transfer mixture to a bowl; cool completely.
When mixture has cooled, stir in cream, vanilla and huckleberries. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Prepare crisp topping: Heat oven to 350F. In medium bowl mix together brown sugar, flour, oats, cinnamon, nutmeg, salt and walnuts. Using your fingers, rub butter into mixture until fully incorporated and clumps form.
Press mixture into a glass baking dish or pie plate. Bake until your kitchen smells delicious and the topping has browned, 16 to 20 minutes. Cool completely then break into pieces.
Freeze ice cream according to ice cream maker's manufacturer instructions. A few minutes before ice cream is ready add 2/3 of crisp mixture to ice cream maker. Transfer ice cream to a container and freeze until firm.
Serve in a cone or in a bowl topped with additional crisp crumbles.