After I for a long time had been away from true experiments like bacon ice cream or pear and macrel ice cream, I decided to try something with a new ingrident…. and ended up with garlic.
Ingredients
- 500ml whole cream (13%)
- 4 egg yolkes, if needed they could be pasteurized
- 150g caster sugar
- 4 cloves of garlic
- 1 pinch of salt
Method
- Beat the egg yolks and sugar until the mixture becomes thick and fluffy.
- Heat the cream with the whole garlic gloves in a pan, and let it rest for ½ hour.
- Remove the cloves.
- Pour the warm cream into the egg and sugar mix, and return it to the pan.
- Slowly heat the combined liquid while whisking constantly.
- Add salt to taste and set aside to cool completely.
- If you want a strong(er) taste of garlic, then finely crush one of the boiled cloves and return the pulp to the liquid.
- Place into the ice cream machine until firm (around 30min), then put into freezer for a couple of hours.
Excellent when done right! One of the times I have done this recipe, I for some reason had a total mental meltdown and put around crushed 12 cloves into the cream…. You do not want to do that! It tasted pretty allright for the first couple of seconds, and then burned like Jalapeño. I am pretty sure that this variation could serve as an excellent vampire repellent.
Original recipe was done by Brdr. Price and can be found on https://www.dr.dk/mad/opskrift/hvidlogsis. They had a whole program dedicated to garlic.