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.
Honey Roasted Garlic Ice Cream with Salted Honey Swirl
- 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.