Garlic and Honey Ice Cream2014-10-05
- Servings : 2-4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 3:000 h
This may sound a little weird but Garlic and Honey Ice Cream is an interesting and flavoursome alternative to more traditionally flavoured ice creams and has the added bonus of warding off vampires. It can be used as a dessert or as an accompaniment to savoury dishes, it just takes imagination and of course a love of garlic.
The method here calls for regular stirring and returning to the freezer. However, if you have an ice cream maker it makes life a bit easier but the resulting ice cream tends to be softer. It can always be popped into the freezer to harden if required.
- 5 garlic cloves, crushed and chopped
- 160g granulated sugar
- 3 egg yolks
- 190ml whole milk
- 190ml double cream
- 2 tbsp clear honey
Put the garlic, sugar and egg yolks into a bowl and mix thoroughly.
Gently heat the milk in a pan until warm. Remove from the heat and mix a small amount of the warm milk into the garlic, sugar and egg mixture.
Gradually add the remaining warm milk to the mixture until smooth and then return to a medium heat until just before the mixture boils. Remove from the heat, leave to cool then carefully strain the mixture through a fine sieve to remove any solids.
Lightly whip the cream, add the honey and then fold it into the cool garlic mixture. Once thoroughly mixed put the bowl of mix into a fridge to cool for an hour.
Finally, put the container into a freezer. To stop ice crystals forming in the ice cream, be sure to remove every hour or so and mix the ice cream vigorously. This should ensure a delicious, perfectly smooth ice cream. Alternatively, place the mix into an ice cream maker following step 4.