Oh So Good Garlic Ice Cream
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
Scale
Ingredients
- 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
Instructions
- 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.
Find it online: https://nurturedhomes.com/garlic-ice-cream