This is probably another acquired taste! The kind of product you find at garlic events, I would imagine.
- 2 cups whole milk
- 1 cup double cream
- 1 clove garlic, peeled and minced
- 1.5 cups granulated sugar
- 1 vanilla pod, halved with the seeds scraped out
- 8 egg yolks
- Add the vanilla pod and seeds, garlic and the milk to a saucepan and slowly bring to the boil
- Remove from the heat as soon as it boils
- Whisk the egg yolks, cream and sugar in a bowl with a balloon whisk, or use a food processor
- Slowly pour the hot garlic milk through a sieve into the egg mixture, stirring as you go
- Reheat the mixture so it thickens slightly and will coat the back of a wooden spoon. Don't allow it to boil. This will take about 10 minutes.
- Allow to cool then chill in the refrigerator
- Add to your ice-cream maker and follow the instructions
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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