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Garlic Ice Cream

Garlic Ice Cream

After a spicy, rich dinner, this dessert is a refreshing climax. It should not be served after a bland, garlic-free meal as the slight hint of garlic will be extremely offensive to some. The strawberry or other fruit topping can be eliminated, along with the sugar, and the resulting mixture can be served with roast beef in lieu of horseradish sauce.

  • 1 1/2 tsp Gelatin
  • 1/4 cup cold water
  • 2 cups milk
  • 3/4-1 cup sugar
  • 2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 cups whipping cream
  • Strawberry topping (or other fruit)

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray.

Garnish servings with the fresh fruit topping. Serves 6-8.

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