May sound awful, but it truly isn’t.
2 cups whole milk
1 clove garlic minced or 1 bulb roasted garlic
1 vanilla bean, split in half, and the seeds scraped out and reserved
1 cups heavy cream
1 1/2 cups granulated sugar
8 large egg yolks
- Put the milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately.
- In a medium bowl, whisk the cream, sugar, and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.
- Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10 to 12 minutes. Do not boil!
- Pour the mixture into a bowl and chill over an ice bath. After the mixture chills, pour it into an ice cream machine and churn until done. Freeze the confection until you're ready to serve.
Roasted garlic Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.