Wild Huckleberry Bread Pudding with Ginger Ice Cream

Directions

Pudding

1. Preheat oven to 350°F.

2. Line a 9-inch cake pan bottom with parchment, and butter and flour sides.

3. Mix yolks, half and half, sugar, lemon zest, salt and cassis together in a bowl.

4. Add brioche and mix with a spatula. Let stand for one hour, stirring a couple of times.

5. Add huckleberries and transfer to cake pan.

6. Sprinkle top with one tbsp. of sugar and bake for about one hour or until top is lightly brown and center is set.

7. Let cool and remove from pan.

Ice Cream

1. Combine ginger, half and half, and sugar in a heavy bottom non-corrosive saucepan. Bring to a boil and then let steep for 15 minutes.

2. Transfer some hot liquid into the eggs, mix, and then add all back into saucepan.

3. Over medium heat, stirring constantly, warm until mixture thickens and will coat the back of a spoon.

4. Remove from heat and pass custard through a fine strainer. Cool. Then pour into ice cream machine and freeze.

Plating

1. Cut cake into eight wedges, place a scoop of ice cream on top and serve.

2. You can garnish with a few extra huckleberries or make a sauce with some huckleberries.