Gilroy Garlic Ice Cream

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 01/6/22
Bowl of garlic ice cream, close-up
Noel Barnhurst/Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 8
Yield: 1 quart
Nutrition Facts (per serving)
363 Calories
18g Fat
42g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 363
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 49%
Cholesterol 249mg 83%
Sodium 107mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 0g 0%
Total Sugars 42g
Protein 9g
Vitamin C 0mg 1%
Calcium 120mg 9%
Iron 1mg 6%
Potassium 182mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 cups whole milk

  • 1 clove garlic, 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Enjoy.