No, your eyes are not deceiving you–this really is a mindblowing garlic ice cream recipe. As unconventional as it might sound at first, you really do need to try this fantastic take on a savory ice cream. It just works!
How to Make Garlic Ice Cream
The first thing that you’ll need to do is roast your garlic before using it to make a delicious custard mixture that will form the base for your ice cream:
- Preheat the oven. Preheat your oven to 350℉.
- Prep the garlic head. Discard the papery outer layer of the whole head of garlic and then cut the top off the head.
- Drizzle with oil. Drizzle the garlic with olive oil.
- Wrap in foil. Wrap the garlic in aluminum foil.
- Bake. Bake the garlic in the preheated oven for 40 to 45 minutes (or until tender).
- Cool. Remove the garlic from the oven and allow it to cool completely.
- Prepare the egg yolk mixture. Use a heatproof bowl to beat the 6 egg yolks together with the sugar. Set aside when done.
- Prepare the cream mixture. Add the whole milk, heavy cream, pure vanilla extract and a pinch of salt to a pot and bring to a boil over medium heat.
- Add to the egg yolk mixture. Remove the cream mixture from the heat and gradually pour it into the egg yolk mixture, whisking constantly as you do so.
- Stir the custard mixture. Place the bowl over top of a pot filled with simmering water and gently stir with a spatula for about 15 minutes (or until it thickens enough to coat the back of a spoon).
- Add the custard to a blender. Remove the custard mixture from the heat and add to a blender.
- Add the garlic to a blender. Squeeze out the roasted garlic cloves into the blender.
- Blend. Blend the mixture together until smooth.
- Chill. Transfer the mixture into the refrigerator and chill overnight (or for a minimum of 4 hours).
- Freeze. Either pour the mixture into an ice cream maker and follow the manufacturer’s instructions OR pour the mixture into a freezer-safe container and freeze until it has set.
3 Tips for Making Homemade Garlic Ice Cream
Here are 3 easy to remember tips to keep in mind when making your own homemade garlic ice cream:
- Adjust the amount of vanilla as needed. If your garlic ice cream ends up tasting a little too garlicky, you can simply add more pure vanilla extract to help balance out the taste.
- Add some honey. Honey is actually a rather commonly used ingredient in many garlic ice cream recipes. As per the point above, you can always add some honey into the mix if you find your ice cream is turning out with an overwhelming garlic taste – it can definitely help with sweetening things up!
- Don’t forget the sauce and sprinkles. And finally don’t forget to have a little bit of fun with your garlic ice cream just as you would with normal ice cream – kids especially will love to go nuts adding all of their favorite toppings to this garlic ice cream.
How Long Will This Garlic Ice Cream Last?
This homemade garlic ice cream will keep for up to one week in the freezer. Since the base of the ice cream uses roasted garlic, it’s not recommended to keep the ice cream for much longer than that – the garlic flavor will naturally become even more potent over time.
(Also try: Honey Lavender Ice Cream)Print
Oh So Good Garlic Ice Cream
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- 1 head garlic
- 1 tbsp olive oil
- 3⁄4 cup sugar
- 6 egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
- Preheat oven to 350ºF.
- Discard the papery outer layer of the whole head of garlic.
- Cut the top off head.
- Drizzle with olive oil.
- Wrap the garlic in aluminum foil.
- Bake in preheated oven for 40-45 minutes or until tender.
- Remove from the oven and allow to cool completely.
- In a heatproof bowl, beat the egg yolks with sugar and set aside.
- Place the milk, heavy cream, vanilla extract and pinch of salt in a pot and bring to boil over medium heat.
- Remove from the heat and gradually pour it into the egg yolk mixture, whisking constantly.
- Place the bowl over a pot filled with simmering water.
- Stir the custard gently with a spatula until it thickens enough to coat the back of a spoon, about 15 minutes (mixture should be 185 °F).
- Remove from the heat.
- Add the custard to a blender.
- Squeeze out roasted garlic cloves into a blender.
- Blend until smooth.
- Transfer in a refrigerator and chill for at least 4 hours, or overnight.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions or pour the mixture into a container and freeze until set.