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Roasted Garlic Ice Cream

  • 1 head garlic, roasted
  • 1⁄4 cup sugar
  • 1⁄4 tsp. kosher salt
  • 6 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  1. In a saucepan, whisk the sugar, salt and egg yolks until pale yellow. Stir in the milk and cream and cook over medium heat, stirring occasionally until thickened, about 10 minutes.
  2. When thickened, strain the mixture into a bowl and place the garlic pulp in a blender with a cup of the ice cream liquid base and puree until very smooth. Scrape out all of the puree roasted garlic and stir back into the ice cream base. Place in the refrigerator until cold.
  3. Freeze in an ice cream maker according to the manufacturers instructions. Freeze until set in the freezer.