Garlic ice-cream: Difference between revisions
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Revision as of 09:20, 23 November 2014
| Garlic ice-cream | |
|---|---|
 |
| Garlic bulb and cloves | |
| Servings: | Makes 2 pints of garlic ice-cream |
| Ready in: | 3 hours |
| Prep. time: | 3 hours |
| Cook time: | 15 minutes |
| Difficulty: | 
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This is probably another acquired taste! The kind of product you find at garlic events, I would imagine.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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
- Re-heat 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
Serving suggestions
Ideas anyone?