33/ Boomer's Huckleberry Ice Cream

Prepare a huckleberry compote in a small saucepan. Bring to a boil and let cook down slightly: 

• 1 c. fresh or frozen huckleberries
• 6 oz. huckleberry jam (last summer's?) or huckleberry syrup. If you don't have that, use another  ½ c. huckleberries and  ½ c. sugar

Prepare vanilla ice cream base. Bring to a simmer in a saucepan: 

• 1 c. heavy cream
• 1 c. half + half 
•  ⅔ c. sugar

Whisk together in a small bowl:  

• 3 eggs

Slowly whisk some of the hot cream into the eggs to temper. Return the eggs to the rest of the hot cream and cook over medium-low heat until slightly thickened. Remove from heat and add:

• 1 c. heavy cream
• 1 tsp. vanilla

Blend together in a blender until smooth and let sit in refrigerator for at least 6 hours or overnight before freezing.