The Stinking Rose Cookbook
- 3 cups whole milk
- ¼ teaspoon minced garlic
- 1 vanilla bean, split in half
- 1 cup heavy cream
- 1½ cups granulated sugar
- 9 egg yolks
- Bring milk, garlic and vanilla to a boil in a saucepan and remove from heat.
- In a mixing bowl, blend cream, sugar and egg yolks. Strain scalded milk mixture into the egg and sugar mixture, stirring constantly.
- Return combined mixture to pan and stir continuously over moderate heat until it coats the back of a spoon, about 10 to 15 minutes. Cool in an ice bath. Add cream mixture. Pour into ice cream freezer and churn until firm.
K.C. Compton is editor in chief of The Herb Companion and loves experimenting with garlic in any recipe she can.
Click here for the original article, Dancing in the Kitchen with Garlic.