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Roasted Garlic Ice Cream

By
Photo: Lori Skelton

Ingredients

  • 1 head garlic
  • 1 tbsp. olive oil
  • 34 cup sugar
  • 14 tsp. kosher salt
  • 6 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

Instructions

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.
Source: Saveur Magazine

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