No, I haven’t lost my mind. Yes, it sounds strange. But sometimes savoury ice cream is just what you are looking for on a hot day. Black Garlic is a unique ingredient that really doesn’t resemble garlic at all. A type of Asian cuisine, it’s made by heating whole bulbs of the garlic over the course of several weeks, that results in black cloves. (Called a Maillard Reaction)The taste is sweet and syrupy with hints of balsamic vinegar. Because of that it’s often used in dressing, or as a kind of posh hoi sin. But it’s the flavours of dark caramel and chocolate that I wanted to harness in this ice cream.
I purchased my little pot of magic from Superfood Market. I met the owners, Gemma Price last year in New Orleans. She’s intelligent, beautiful and most definitely walks the walk.
The secret to any good ice cream is the custard base. And don’t get me wrong, a pure cream based ice cream can be really really good. But I feel a custard based one is a cut above the rest for texture. And then it’s just a matter of adding the flavouring. I use an ice cream maker, and you can now even buy them in Lidl. Mine is a Kenwood and lives in my freezer all year round until I make ice cream.
Black Garlic Ice Cream
275ml double cream
100g icing sugar
4 egg yolks
3 cloves of black Garlic
Pour the cream and milk into a medium heavy-based pan, and tip in half the sugar. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Add the roughly chopped garlic cloves and take off the heat and set aside for 30 minutes so the black garlic can infuse.
Put the egg yolks into a bowl with the remainder of the sugar and beat with an electric mixer for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Slowly, slowly, slowly add the cream/milk mixture to the egg yolks, whisking slowly all the time.
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
Leave this custard overnight to further infuse.
Pour the custard into your ice cream machine. Follow the manufacturer’s instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft ice cream (generally 20-25 minutes)