1. Make the Huckleberry Sauce

• In a saucepan, combine huckleberries, sugar, and lemon juice.

• Bring to a simmer over medium heat.

• If you prefer a thicker swirl, mix in cornstarch dissolved in 1 tbsp water.

• Cook 5–7 minutes until thick and syrupy.

• Cool completely and refrigerate.

2. Make the Ice Cream Base

• In a mixing bowl, whisk together cream, milk, sugar, vanilla, and salt until sugar dissolves.

• Chill in the fridge for at least 1–2 hours (or overnight).

3. Churn the Ice Cream

• Pour chilled base into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until soft-serve consistency.

4. Add Huckleberry Swirl

• Transfer half the churned ice cream into a loaf pan or freezer container.

• Spoon half the huckleberry sauce over it and gently swirl with a knife.

• Repeat with the remaining ice cream and sauce. Don’t overmix.

5. Freeze

• Cover and freeze for at least 4 hours or until firm.