The uncanny idea of roasted garlic ice cream won’t be for everyone. Experimental types who take a leap of faith in this recipe will be pleasantly surprised.
Bold, aromatic garlic and creamy, sweet ice cream combine deliciously. Try this garlicky dessert and discover a spice-infused treat that might just become your new favorite.
- 1 head of garlic
- 1 Tbsp olive oil
- 5 egg yolks
- ¾ cup sugar
- 2 cups full cream milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- Preheat oven to 180°C.
- Slice the top of a head to expose the garlic cloves inside and drizzle with olive oil. Transfer to an oven tray and roast for 45 minutes or until golden brown.
- Peel garlic and blend until smooth, then refrigerate until cool.
- Whisk the yolks with half the sugar until pale and set aside.
- Heat the milk, cream, and remaining sugar in a saucepan on medium to high heat until simmering, then remove from stove top.
- Slowly pour one cup of hot milk into the yolks while whisking.
- Stir yolks back into the saucepan of milk and continue heating on medium heat until it thickens (don’t allow to boil). It should coat the back of a spoon.
- Whisk in the garlic and vanilla, pour into a container and refrigerate overnight.
- Strain the ice cream base and then churn per the manufacturer’s instructions.
- Scoop into a container and freeze for at least 3 hours until firm.
Garlic ice cream is delicious in a cone or scooped into a bowl. Top your frozen dessert with slivered almonds, balsamic vinegar, or honey. Grated chocolate is also a tasty garnish for your dessert.
What does garlic ice cream taste like?
Garlic ice cream provides a blend of savory and sweet flavours. An initial hit of cool creamy flavour gives way to the subtle warmth of garlic. The ice cream base’s sweetness mellows out the garlic’s sharpness.
Why roast the garlic first?
Roasting the garlic softens the flavour, and caramelization gives the spice a buttery sweetness that’s an ideal match for ice cream. Cooking garlic also reduces the moisture content, making better ice cream.
Can I use powdered garlic?
Powdered garlic has a stronger, umami-packed flavour than the roasted fresh version. You’ll get better-tasting ice cream using garlic that’s been cooked, but powdered spice will work in a pinch.
Can I use raw garlic?
Skipping the roasting step will save time, but the final dessert will have too much garlic punch for most. You are better off using black garlic, which provides a sweeter, licorice-like flavour.
Did you know? Garlic ice cream has featured at the Gilroy Garlic Festival and the Ithaca Garlic Festival. It was also showcased at the 2011 Toronto Garlic Festival in Toronto, Canada. It has appeared on many restaurant menus in Australia and was a popular dish in MasterChef Australia.