Garlic Ice Cream is served at the Gilroy Garlic Festival every year. I submitted this low-carb version for those of you who would like to try it but can’t come to the festival. You may also use sweet yellow onions for this if you’re not a garlic fan. Recipe was modified from cdkitchen.com.
Roasted Garlic Ice Cream Recipe
Submitted by: sugar5
Serves/Makes: 8
INGREDIENTS:
5 heads garlic (heads, not cloves)
2 tablespoons butter
1 liter half-and-half cream
equivalent of 1/2 cup sugar
4 egg yolks
PREPARATION:
Roast the heads of garlic: peel off the outer skin but leave cloves intact and attached. Arrange on a double thickness of foil, put about 1/2 tbsp. of butter on top of each, wrap up tightly and bake in a 350-degree oven for an hour.
Cut the tips off the cloves, still attached in the head shape, and squeeze out the roasted garlic puree.
Mix the cream and sugar substitute in a saucepan, heat to the boiling point and pour it over the egg yolks while whisking briskly. Put about a cup of the cream into a blender with the garlic puree and blend for about fifteen seconds to make sure there are no lumps of garlic.
Mix in the rest of the cream, let cool, and use with your favorite ice-cream maker or freeze in the freezer, stirring every 2 hours until frozen.