To not overwhelm the ice cream with garlic flavor, we’ll only use the top of the clove that was drizzled in honey. Mash the remaining garlic into a paste, store in the refrigerator, and use for anything from pasta, to salad dressing, to roasted vegetables.
- Yield: 1 Quart
- Ice cream machine
- 1 gallon freezer bag
Salted Honey Swirl
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 teaspoon course sea salt
- 3 heads of garlic
- 1 teaspoon olive oil
- 1 teaspoon honey
- 2 2/3 cups whole milk
- 1 tablespoon plus 2 teaspoons tapioca starch (or cornstarch)
- 2 ounces (4 tablespoons) cream cheese, softened
- 1/4 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1/4 cup tapioca syrup (or light corn syrup)
Salted Honey Swirl
- Combine sugar, honey, and 2 tablespoons water in medium saucepan. Heat over medium heat, swirling until the mixture is dissolved. Bring to a slow boil and boil until mixture is golden brown; about 5 to 6 minutes (but watch carefully). Remove from heat and stir in cream and butter (be careful for splattering). Once cool, stir in sea salt. Set aside.
- Preheat oven to 400 degrees. Cut top 1/4-inch from garlic heads, exposing the cloves. Drizzle with olive oil and rub all around garlic head. Drizzle honey over exposed garlic cloves. Wrap in tinfoil. Bake 40 minutes.
- Once cool, squeeze cloves out of papery wrapper. Cut the top portions of the clove (where the honey was drizzled) away from the rest of the clove. Chop finely; set aside about 1 tablespoon. Reserve the rest of the cloves for another use.
- Mix 2 tablespoons water with tapioca starch in a small bowl to create a slurry. In a medium bowl, whisk cream cheese and salt until smooth. Fill a large bowl with ice and water.
- In a 4-quart saucepan, combine remaining milk, cream, sugar, and tapioca syrup and bring to a boil over medium-heat; boil for precisely 4 minutes. Remove from heat and gradually whisk in slurry. Bring back to boil over medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk into the cream cheese until smooth. Add reserved tablespoon of chopped honey-roasted garlic. Try to break it up into small pieces when adding to the mixture. Pour mixture into freezer bag, seal, and submerge into ice bath. Let stand until cold, about 30 minutes, adding more ice if necessary.
- Pour the ice cream base into the frozen canister and spin until thick and creamy; about 25 minutes.
- Pack ice cream into a storage container, drizzling/swirling Salted Honey Swirl between layers. Press a sheet of parchment paper directly against the surface and seal with an airtight lid. Freeze for at least 4 hours.