Roasted Garlic Ice Cream

1. Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.

2. Whisk sugar, salt, and yolks in a 4-qt. saucepan until pale yellow, about 2 minutes. Stir in milk and cream; cook over medium, stirring occasionally, until thickened and mixture coats the back of a spoon, about 10 minutes. Pour custard through a fine-mesh sieve into a bowl. Transfer 1 cup custard to blender with garlic and the vanilla; purée until smooth and stir into remaining custard. Cover custard with plastic wrap, pressing it against the surface of the custard; chill.

3. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and seal; freeze until set, about 4 hours.