|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 0g||0%|
|Total Sugars 42g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gilroy, California is the self-proclaimed "Garlic Capital of the World." Their annual festival features garlic being used in virtually every way imaginable. So it's no surprise that it ended up in an ice cream recipe. What does garlic ice cream taste like? There are only two ways to find out.
2 cups whole milk
1 garlic clove, minced
1 vanilla bean, split in half, and seeds scraped out and reserved
1 cup heavy cream
1 1/2 cups granulated sugar
8 large egg yolks
Put the milk and garlic, along with the vanilla pod and seeds, in a saucepan. Bring to a boil over medium heat and remove immediately.
In a medium bowl, whisk the cream, sugar, and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.
Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10 to 12 minutes. Do not boil!
Pour the mixture into a bowl and chill over an ice bath. After the mixture chills, pour it into an ice cream machine and churn until done. Freeze the confection until you're ready to serve.