Black Garlic Honey Ice Cream

Place peeled garlic cloves into a mason jar and pour the honey over them. Loosely cover with the lid. Set the jar on a trivet inside a pressure cooker with water at the base and cook on the lowest pressure setting for 5 hours. Let the pressure release naturally and cool completely.

Blend the black garlic honey mixture until smooth. Transfer to a clean jar and refrigerate.

In a bowl, combine the sugar and salt. In a separate heatproof bowl, combine milk, cream, 60g of the prepared black garlic honey, and egg yolks. Add the sugar mixture and blend with an immersion blender until smooth.

Set the bowl over a double boiler. Whisk continuously until the mixture reaches 85°C / 185°F and thickens slightly.

Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate until fully chilled, preferably overnight.

Transfer the chilled base into an ice cream machine and churn according to the manufacturer's instructions until smooth and creamy.

Allow the ice cream to freeze for 4-6 hours after churning to firm up. Serve within 24-48 hours for best texture, letting it sit at room temperature for 5-10 minutes before scooping if too firm.