Skip to main content

Garlic Ice Cream

I think that I may regret getting him this book...

He's had the book for awhile. But he pulled it off the shelf this week and asked if I could take him to Whole Foods to get the ingredients. Okey dokey. I've never had garlic ice cream. This will be an adventure! He did adapt the original recipe a bit since he doesn't like his ice cream too sweet. I won't argue with that.

  • 2 C organic whole milk
  • 1 vanilla bean
  • 1 clove of garlic
  • 1 C organic sugar
  • 1 C organic heavy cream
  • 8 egg yolks

Thinly slice the peeled clove of garlic. And scrape the seeds out of the vanilla pod.

 Separate the eggs. Reserve the egg whites for something else. Place the 8 yolks in a large mixing bowl.

In a medium sauce pan, place the milk, garlic, and vanilla seeds and pod. Bring the milk to a boil. Remove from heat immediately. Add the sugar and heavy cream to the egg yolks. Whisk to combine.

Strain the milk mixture into the egg yolks and pour into a large pot.

Stirring constantly, cook the milk-egg yolk mixture over low heat until it coats the back of a spoon. It took us about 20 minutes. You can chill this mixture over an ice bath to churn immediately. We opted to chill, refrigerate, and churn the following evening.

Churn ice cream according to your machine's specs. Spoon into a container and freeze for another 45 minutes to an hour before serving.

The moment of truth...

Jake only took one whiff and barely a lick. The boys and I finished our servings. But, I have to admit - it was not something I would want to make again...and I adore garlic. And the verdict: "Bizarre, but good."


  1. how creative! so great that your son wanted to make this. :)

    1. Thanks, Sarah. Yes, he has an adventurous palate. That's for certain!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur