Garlic & Onion Ice Cream Recipe

So I didn’t exactly write the mole book just to have an excuse to experiment with this recipe, but I knew I had to include it nonetheless. The first time I had garlic Ice Cream – 2008 at a restaurant in San Francisco – I was surprised by how much I liked it. It’s really not your usual scoop. Before you scrunch up your nose, give this a shot. Try it at a party and put out a survey. I’d love to hear about your results.

Garlic & Onion Ice Cream

A daring dessert fusion, blending savory sautéed onions and garlic with a creamy, sweet base. It's an unexpected delight that challenges the palate, offering a perfect balance of sweet, savory, and aromatic flavors.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 4 hours hrs 35 minutes mins

Total Time 5 hours hrs 15 minutes mins

Servings: 4 people

Course: Dessert

Cuisine: avant-garde, Fusion

Calories: 650

Ingredients Method Notes

Ingredients

  

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup diced onions
• 2 each minced garlic cloves
• 6 each egg yolks

Method

 

1. In a saucepan, heat the heavy cream, whole milk, sugar, and salt over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved.
2. In a separate pan, sauté the onions and garlic until they are soft and lightly browned. Add them to the cream mixture and let simmer for 5 minutes.
3. Remove the cream mixture from the heat and let it cool for 10 minutes.
4. In a separate bowl, whisk the egg yolks together. Slowly pour in the cool cream mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Strain the mixture through a fine-mesh strainer and let it cool to room temperature. Chill the mixture in the refrigerator for at least 2 hours, or until it is completely chilled.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer's instruction.
8. Transfer the ice cream to a container and freeze for at least 2 hours or until firm. Serve and enjoy!

Notes

1. Texture Preference: Depending on your preference for texture, you can strain out the onions and garlic for a smoother ice cream. However, if you enjoy bits of sautéed onions and garlic for added texture and flavor, and your ice cream maker can handle it, you can leave them in.
2. Enhanced Flavor: For a deeper garlic flavor, consider roasting the garlic cloves before mincing and adding them to the mixture.
3. Sweetness Adjustment: Adjust the sugar level based on your preference. Some might prefer a slightly sweeter taste to balance out the strong flavors of garlic and onion.
4. Custard Check: The custard should coat the back of a spoon without immediately dripping off. If you swipe a finger across the back of the spoon, it should leave a clear path. This is often called the “nappe” stage.
5. Rapid Cooling: After straining (if you choose to strain), you can place the bowl of custard in an ice water bath to speed up the cooling process before refrigerating.
6. Storage: Store in an airtight container in the freezer. For the best texture, consume within 1-2 weeks.
7. Serving Suggestion: This ice cream has a unique flavor profile and can be paired with savory dishes or used as a palate cleanser in multi-course meals.