|Nutrition Facts (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.|
This recipe for garlic ice cream comes from Gilroy, California, which is the self-proclaimed "Garlic Capital of the World." It is basically a vanilla ice cream—calling for milk, vanilla bean, cream, sugar, and egg yolks—with fresh garlic added to the mix. It may sound unusual, but those who have eaten it claim it is delicious and worth trying; the ice cream still has a nice, sweet flavor but with just a hint of garlic. If you make homemade ice cream and are looking to experience something different, this is the perfect recipe. It does call for an ice cream maker, so be sure you have one available.
The Gilroy annual garlic festival began in 1979 after the president of a local Gilroy college read that a town in France declared itself the "garlic capital of the world." He believed Gilroy deserved that honor due to its high production of the allium bulb, and although there was some skepticism at first, the festival was a huge success. Perhaps the dishes started off more traditional, but over the years the festival has featured garlic being used in virtually every way imaginable, including ice cream.
Enjoy this frozen treat as you would any type of ice cream, in a cone or cup. Add your favorite toppings or experiment with something different, such as strawberries and a drizzle of balsamic vinegar, or a little honey and dash of red pepper flakes.
2 cups whole milk
1 garlic clove, minced
1 vanilla bean, split in half, seeds scraped out and reserved
1 cup heavy cream
1 1/2 cups granulated sugar
8 large egg yolks
Gather the ingredients.
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. Place a strainer on top of the bowl and, whisking constantly, slowly strain the hot milk mixture into the cream, sugar, and egg 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.