Recipe & Photo Courtesy of Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
2 1/2 cups huckleberries
2 tbsp. fresh lemon juice
5 organic eggs, whipped
4 cups heavy whipping cream
13.5 oz. can full fat coconut milk
4 tsp. vanilla
1/4 tsp. Himalayan salt
1 cup sea salted pistachios
In a small saucepan over medium heat, reduce huckleberries and lemon juice until juice is thickened.
Use the back of a fork to break down berries. Remove from heat and set aside to cool.
In a large bowl, whisk eggs until scrambled. Mix in whipping cream, coconut milk, vanilla, salt and pistachios.
Poor mixture into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving.