Serving up all sorts of excitement today in the form of Honey-Roasted Garlic Ice Cream with Salted Honey Swirl. I’m also sharing some buzz-worthy news from our neck of the woods. It’s going to be a wild ride, frands!
OK, where do I start? Do I first address the elephant in the room that’s the words “garlic” and “ice cream” next to one another? Or do I share the buzz-worthy newz?!
Honey-Roasted Garlic Ice Cream with Salted Honey Swirl
Let’s start with the whole garlic ice cream thing in case you read that and thought, “Woman, have you lost your damn mind?” I know I’ve been cooped up inside due to the never-ending winter, and that may have led to a bit of restlessness and slight insanity. HOWEVER, my mind is still intact, at least as intact as it normally is, and garlic ice cream is toootally a thing. Really, it is. In fact, the Gilroy Garlic Festival is widely known for serving garlic ice cream. See, told you, totally a thing.
I try to keep the content around here focused on what’s currently growing or at the very least in season. Given this winter lasted much longer than prior years, I decided I needed to get creative with what I had on hand. Alas, I recalled reading that one of my varieties of garlic was so super sweet when roasted, it was an excellent candidate for ice cream. The flavor is described as similar to butter brickle ice cream.
I knew I had to try it. My favorite base ice cream recipe is Jeni’s recipe. If you haven’t heard of Jeni Britton, she makes incredible ice cream. You can find her ice cream all over, but she also wrote a book for us to create our own splendid ice creams at home. It’s not only a New York Times Best Seller, but it also won the James Beard Cookbook award. With recipes like Brown Butter Almond Brittle, Chamomile Chardonnay, Goat Cheese Ice Cream with Cognac Figs, and The Darkest Chocolate Ice Cream in The World, it’s easy to see why. And the fact that it’s organized by season? Don’t even get me started. She’s a boss, applesauce.
Jeni encouraged me to take the base recipe and create my own. She says this in the book, but I’m pretty sure she wrote it just for me, so it’s basically the same thing as her telling me this in person. So, here I am making Honey-Roasted Garlic Ice Cream with Salted Honey Swirl. I decided to roast the garlic with honey to both sweeten and tame the garlic’s bite. And yes, this recipe does call for an ice cream machine, I’m sorry. Please forgive me. When I get my mind set on something, like making homemade ice cream, I want to make the best homemade ice cream one can make. So I read all the reviews, buy the ice cream machine, try all the recipes, and eventually buy the ultimate book on homemade ice cream.
I guess you could say when a tiny little seed is planted in my pea brain, I turn it into a full-blown farm. It’s probably why my very first garden was 800 square feet and I now have enough books on gardening to fill a library. Hey, go big or go home, right?
Do you need an ice cream machine to make good homemade ice cream? Absolutely not. But if you want to make the best homemade ice cream, I highly suggest this ice cream machine, Jeni’s book, and using high-quality pastured/organic dairy. The ice cream machine is an investment, but I’ve had mine for years and it still works great. Plus, the one I have (linked above) is $42 on Amazon right now. Perhaps a good birthday suggestion or Mother’s Day gift for any of you mothers out there? Hmmm?
So no, this ice cream is not nice cream nor is it no-churn, though both are perfectly delicious in their own rights. This is a creamy, decadent ice cream reserved for special occasions and buzz-worthy news.
I chose roasted garlic to honor the passing of winter and storage garlic. Also because it’s slightly odd and I’ve never had such a thing before. I’d like to think my gal-pal Jeni would approve. I chose the other ingredient, salted honey swirl, to celebrate the news! Which is . . . .
We decided to raise honeybees! We have 20,000 bees coming the first week of May, which will make up two hives. When Matt came to me with this idea, I got to researching, which we nerdly renamed bee-search. We knew honeybees were declining, but much to our horror, we found that our home state of Wisconsin has one of the highest honeybee colony die-off rates in the nation. Although factors like extreme weather take a toll on bees in our area, scientists and beekeepers believe large-scale farming practices for crops such as corn and soy largely contribute to pollinator decline.
We immediately knew we wanted to raise and support pollinators in our area. We’ve been beesearching like hell since winter to hopefully give our hives the best chance of survival we can give them. I’ve also been taking a beekeeping class from two beekeepers, Oscar and Robert, who have been keeping bees for over 100 years combined. These two are not only a wealth of knowledge, but also a total riot to be around. They suggested starting with two hives because of the current high loss rates. So, if you’ll be so kind, keep your fingers crossed for us and the bees. I’ll be sure to report on our progress.
So, that’s the news and that’s garlic ice cream, which you should totally make. No so into the garlic ice cream thing? You can skip the garlic and just make salted honey caramel swirl ice cream. Marge and the bees . . . we won’t tell.
You can read more WI honeybee loss here. Otherwise, if you’re looking for a fascinating Netflix watch, check out the Netflix Original “Rotten” episode Lawyers, Guns & Honey.