Roasted Garlic Ice Cream
Yes, garlic ice cream is a thing—roasting caramelizes the natural sugars in a head of garlic, mellowing it out and enhancing its natural sweetness. It’s a surprising combo, but pairs well with the sweetness of honey and slight twang of sour cream.
- Yield: Makes about 4 cups (1 L)
1 head garlic
1 cup full-fat sour cream
1 cup half and half
½ cup whipping cream
⅓ cup runny honey
Pinch of salt
1. Slice the top off your head of garlic and drizzle the cut end with a bit of oil. Wrap in foil and roast directly on the oven rack (you can do this while something else is baking) at 350˚F for 45 minutes to an hour, or until the cloves are very soft and golden. (This can be done ahead and stashed in the fridge for up to a week.)
2. Once cooled, squeeze the soft garlic out of their skins into a blender. Add the remaining ingredients and pulse until the mixture is smooth. If you like, pour the mixture through a sieve to get rid of any bits of garlic. Freeze in an ice cream machine according to the manufacturer’s directions. Transfer to a loaf pan or other container and stick it in the freezer for an hour or two if you want a firmer texture.