California's Quirky Classic: Gilroy Garlic Ice Cream
Details
Believe it or not, this garlicky sweet treat is a California classic.
Ingredients
Instructions
Infuse the Milk
In a medium saucepan, combine the whole milk and minced garlic (and the vanilla bean pod and seeds, if using). Bring the mixture just to a simmer over medium heat, stirring occasionally. Once it simmers, immediately remove it from the heat, cover, and let it steep for about 30 minutes to allow the garlic flavor to infuse.
Prepare the Custard Base
In a separate medium bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. Whisk in the heavy cream and a pinch of salt until just combined.
Temper the Eggs
Strain the warm, garlic-infused milk through a fine-mesh sieve into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Press on the garlic solids in the sieve to extract as much liquid as possible before discarding them.
Cook the Custard
Pour the entire mixture back into the saucepan and place it over low heat. Cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the custard thickens enough to coat the back of the spoon. Do not let the mixture boil, or it will curdle.
Chill the Base
Immediately pour the finished custard into a clean bowl. If using vanilla extract, stir it in now. Set the bowl over an ice bath to cool it down quickly, stirring occasionally. Once cooled, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight.
Churn
Once thoroughly chilled, pour the custard base into your ice cream maker and churn according to the manufacturer's instructions.
Freeze
Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2-3 hours to allow it to firm up completely before serving. Enjoy this uniquely delicious taste of California!
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