Dancing in the Kitchen with Garlic: Garlic Ice Cream

Experience the amazing allure of Allium sativum for yourself.

April/May 2004
By K.C. Compton 
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Makes about 6 cups

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This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll think you forgot to wash the mixing bowl!
  • 3 cups whole milk
  • ¼ teaspoon minced garlic
  • 1 vanilla bean, split in half
  • 1 cup heavy cream
  • 1½ cups granulated sugar
  • 9 egg yolks
  1. Bring milk, garlic and vanilla to a boil in a saucepan and remove from heat.
  2. In a mixing bowl, blend cream, sugar and egg yolks. Strain scalded milk mixture into the egg and sugar mixture, stirring constantly.
  3. Return combined mixture to pan and stir continuously over moderate heat until it coats the back of a spoon, about 10 to 15 minutes. Cool in an ice bath. Add cream mixture. Pour into ice cream freezer and churn until firm.

K.C. Compton is editor in chief of The Herb Companion and loves experimenting with garlic in any recipe she can.

Click here for the original article, Dancing in the Kitchen with Garlic.

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