Wild Huckleberry Bread Pudding with Ginger Ice Cream

Ingredients

• 7 egg yolks (for bread)
• 3 cups half-and-half (for bread)
• 1/2 cup sugar (for bread)
• 1 organic lemon, zested
• 1/2 teaspoon salt
• 15 ounces brioche buns, cut into 1-inch cubes
• 3 tablespoons cassis liqueur
• 2 cups huckleberries
• 1 tablespoon sugar
• 1 ounce ginger root, sliced
• 2 cups half-and-half (for ice cream)
• 1/2 cup sugar (for ice cream)
• 6 egg yolks (for ice cream)

Directions

1. To make the bread, preheat oven to 350 degrees F. Line a 9-inch cake pan bottom with parchment; butter and flour sides.
2. Mix 7 egg yolks, 3 cups half-and-half, 1/2 cup sugar, lemon zest, salt and cassis together in a bowl.
3. Add brioche and mix with a spatula.
4. Let stand for one hour, stirring a couple of times.
5. Add huckleberries and transfer to cake pan.
6. Sprinkle top with 1 tablespoon of sugar.
7. Bake for about 1 hour or until top is lightly brown and center is set. Let cool and remove from pan.
8. To make the ice cream, combine ginger, 2 cups half-and-half, and 1/2 cup sugar in a heavy bottom non-corrosive saucepan; bring to a boil and then let steep for 15 minutes.
9. Transfer some hot liquid into the eggs and mix. Add all back into saucepan.
10. Over medium heat, stirring constantly, warm until mixture thickens and will coat the back of a spoon. Remove from heat.
11. Pass custard through a fine strainer. Cool.
12. Pour into ice cream machine and freeze.
13. Cut cake into 8 wedges, place a scoop of ice cream on top and serve. You can garnish with a few extra huckleberries or make a sauce with some huckleberries.