Black Garlic Ice Cream
Savory-Sweet Black Garlic Ice Cream with Umami Caramel Depth
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 tablespoon vanilla extract
Pinch of salt
6–8 cloves black garlic, mashed into a paste
Optional: 1 tablespoon maple syrup or molasses for depth
Directions:
In a saucepan, combine heavy cream, milk, and half the sugar. Heat over medium until steaming, not boiling.
In a bowl, whisk egg yolks with the remaining sugar until pale. Slowly pour a bit of hot cream mixture into yolks to temper, whisking constantly.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat a spoon (170–175°F / 77–80°C).
Remove from heat. Add black garlic paste and whisk until fully incorporated. Stir in vanilla extract, salt, and optional maple syrup or molasses.
Strain mixture to ensure smoothness. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prep Time: 25 minutes | Chilling Time: 4+ hours | Churn Time: 20–25 minutes | Total Time: 5+ hours
Kcal: 310 kcal | Servings: 6 servings
#blackgarlicicecream #umamidessert #savorysweetdessert #gourmeticecream #culinaryadventure #uniqueicecreamflavor #icecreamexperiment #fermentedgarlic #fusiondessert #icecreamrevolution #custardicecream #flavorinnovation #sweetandsavoryicecream #chefspecialty #artisanicecream #boldicecreamflavors #unusualicecream #blackgarlictreat #blackgarliccreations #decadentdesserts
Ever tried garlic… in ice cream? This Black Garlic Ice Cream is savory-sweet, rich, and impossibly smooth.
Black Garlic Ice Cream
Savory-Sweet Black Garlic Ice Cream with Umami Caramel Depth
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 tablespoon vanilla extract
Pinch of salt
6–8 cloves black garlic, mashed into a paste
Optional: 1 tablespoon maple syrup or molasses for depth
Directions:
In a saucepan, combine heavy cream, milk, and half the sugar. Heat over medium until steaming, not boiling.
In a bowl, whisk egg yolks with the remaining sugar until pale. Slowly pour a bit of hot cream mixture into yolks to temper, whisking constantly.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat a spoon (170–175°F / 77–80°C).
Remove from heat. Add black garlic paste and whisk until fully incorporated. Stir in vanilla extract, salt, and optional maple syrup or molasses.
Strain mixture to ensure smoothness. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer instructions. Freeze until firm.
Prep Time: 25 minutes | Chilling Time: 4+ hours | Churn Time: 20–25 minutes | Total Time: 5+ hours
Kcal: 310 kcal | Servings: 6 servings
#blackgarlicicecream #umamidessert #savorysweetdessert #gourmeticecream #culinaryadventure #uniqueicecreamflavor #icecreamexperiment #fermentedgarlic #fusiondessert #icecreamrevolution #custardicecream #flavorinnovation #sweetandsavoryicecream #chefspecialty #artisanicecream #boldicecreamflavors #unusualicecream #blackgarlictreat #blackgarliccreations #decadentdesserts
Ever tried garlic… in ice cream? This Black Garlic Ice Cream is savory-sweet, rich, and impossibly smooth.
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