Description
"Garlic ice cream" sounds weird. Isn't it? However, this ice cream exists, and it is certainly not dessert, but rather something like a sauce. Honey goes well here and helps develop the natural sweetness of the garlic, balancing its sharpness. Serve a ball of ice cream to hot mashed potatoes, steak or boiled fish - and it perfectly complements their taste.
Ingredients
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Milk
2 cup
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Cream
1 cup
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Garlic
5 tooth
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Yolk egg
6 piece
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Honey
1 Tbsp
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Salt
-
Pepper white
Cooking
Garlic carefully chop.
In a small deep pot pour the milk, cream, add garlic and on low heat while stirring bring to a boil, remove from heat, cover, wrap in a kitchen towel and leave to infuse in a warm place 20 min.
With a whisk, whisk the egg yolks with the honey until the mixture become white and increase in volume
Then a thin stream, in parts, with constant stirring, add the yolks, the milk with cream and garlic. Cook the mixture in a water bath with constant stirring until thick. You should get something like a cream.
Pour the cream into a container, place it in the freezer for 30 minutes, then remove and whisk or stir to blend. Repeat several times, not to give to form crystals, until the cream will not freeze.
Serve a ball of ice cream to hot mashed potatoes, steak or boiled white asparagus. Bon appetit!
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