Saskatoon berries are one of the Canadian Prairies’ sweetest bounties. Although they look like blueberries, their flavour and texture are completely different. They’re much sweeter and gush with bright purple juice, making them perfect for baking or just for snacking. In this recipe, we use these tasty morsels to make an over-the-top ice cream. To offset some of the sweetness of the berries, we use a combination of tangy buttermilk and rich heavy cream. It comes together as a smooth and creamy concoction dotted with juicy berries. If you can’t find Saskatoon berries fresh, frozen works just as well here.
In a medium saucepan, heat berries and water over medium, stirring with a wooden spoon, muddling the berries. Cook until tender, about 4 minutes for fresh, 6 minutes for frozen. Cool.
Meanwhile, in another medium saucepan over medium, heat cream and vanilla seeds. Bring to a simmer and then remove from heat.
Mix yolks with sugar in a medium bowl. To temper yolks, stirring with a wooden spoon, add a small amount of hot cream mixture into yolk mixture. Pour tempered yolk mixture into saucepan with remaining hot cream. Return heat to low while stirring continuously with the same wooden spoon. Cook until mixture thickens and coats the back of spoon, about 5 minutes.
Fold cream mixture in with berries and stir in buttermilk. Allow mixture to cool in refrigerator, about 1 hour.
Once ice cream base has chilled, prepare ice cream according to manufacturer’s instructions. Transfer prepared ice cream to an airtight container and freeze for at least 1 hour before serving, up to two weeks.