Roasted Garlic Ice Cream
Roasting garlic brings out its sweetness, so the flavors meld beautifully in this unexpected ice cream inspired by one served at the Gilroy Garlic Festival in California. This recipe first appeared in the tablet edition of our November 2014 issue with the story The Glories of Garlic.
Yield: makes 1 Quart
- 1 head garlic
- 1 tbsp. olive oil
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 6 egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp. vanilla extract
- Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.
- Whisk sugar, salt, and yolks in a 4-qt. saucepan until pale yellow, about 2 minutes. Stir in milk and cream; cook over medium, stirring occasionally, until thickened and mixture coats the back of a spoon, about 10 minutes. Pour custard through a fine-mesh sieve into a bowl. Transfer 1 cup custard to blender with garlic and the vanilla; purée until smooth and stir into remaining custard. Cover custard with plastic wrap, pressing it against the surface of the custard; chill.
- Pour into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and seal; freeze until set, about 4 hours.
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