Black Garlic & Honey Ice Cream
Black garlic blends in with the base of this ice cream giving it hints of toffee and an almost chocolatey taste and appearance, finishing with a slight hint of espresso, delicious crunch and an exciting burst of heat from the espresso and habanero sugars.
Author: Nicole MacVicar
Recipe type: Dessert
- 1.5 cups whole milk (3.5%)
- 1 cup heavy cream (35%)
- ¼ cup acacia honey
- 7 large egg yolks
- ¼ cup + 1.5 Tbsp. granulated sugar, divided
- 1 Tbsp. black garlic (mashed into a paste) (1 small bulb)
- 1 vanilla bean
- 3 g ice cream stabilizer
Last minute add-ins (set aside to add in at end of churning):
- 1 black garlic bulb, rough chopped
- 2 tsp. espresso sugar
- 2 tsp. habanero sugar
To make the custard base:
- Combine milk, cream, honey, 1.5 Tbsp of the sugar, and the garlic in a medium, heavy-bottomed saucepot. Split the vanilla bean in half lengthwise, then scrape out the seeds and add both the seeds and pod to the pot. Set over medium-high heat and bring to a boil, stirring often. Let boil for 30 seconds or so, then turn off heat and allow to cool to later add to egg yolks.
- Mix the remaining sugar with the ice cream stabilizer, then combine egg yolks with remaining ¼ cup sugar in a large bowl and beat until thick and pale, 2-3 minutes. Very gradually beat in the milk mixture, dribbling in a very little bit at a time, until it is all added. Be sure to never stop beating, as you don't want the eggs to curdle.
- Pour mixture back into the pot. Turn heat to medium-low, stirring the mixture constantly, heat to 82°C. The mix should be thick enough to coat the back of a spoon.
- Pour the thickened custard through a fine mesh strainer over a bowl. Refrigerate for 4-12 hours.
- Remove base from fridge. Churn in an ice cream maker according to manufacturers instructions. When just about finished add in the rough chopped black garlic, espresso sugar and habanero sugar.
- Remove from freezer and roll balls of ice cream in a blend of espresso, habanero and cane sugar or sprinkle sugar blend on top and serve.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.