Dark Chocolate & Golden Roasted Garlic Ice Cream

Toronto Garlic Festival
Can be made with or without ice cream machine.
Course Dessert
Servings 6 Servings


  • 60 ml Bittersweet chocolate direct or fair trade
  • 1 L Cream 10% fat
  • 8 large Egg Yolks
  • 125 ml Sugar
  • 30 ml Pure vanilla extract
  • 6 cloves Ontario garlic roasted and mashed


  • Whisk to combine the chocolate and 250 ml (1 cup) of the cream in a 2 litre (2 quart) saucepan over medium heat. Add the remaining cream. Bring the mixture to a simmer, stirring occasionally, and remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
  • Slowly whisk 1/3 of the cream mixture into the eggs and sugar. Pour in the remaining cream mixture while continuing to whisk.
  • Return the mixed ingredients to the saucepan over low heat, stirring frequently, until the mixture thickens slightly and reaches 78 C (172 F ). Add the garlic.
  • Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Strain to remove garlic pulp.
  • Stir in the vanilla extract. Refrigerate for up to 8 hours or until the temperature reaches 4C (40 F) or below.
  • Pour into an ice cream maker and process for approximately 30 minutes.
  • Serve as is for soft serve or freeze for another 4 hours to allow the ice cream to harden.
  • To make without an ice cream machine: During freezing, every 20 minutes remove container from freezer, stir for 2 minutes, and return to freezer.
  • To make roasted garlic: Preheat oven to 190 C (375F). Remove locally grown garlic cloves from bulb, keeping the skin on each clove. Place cloves on baking sheet and drizzle with 30 ML (2 Tbsp) neutral falvoured vegetable oil. Cook 20-30 minutes, until golden brown colour. Remove from heat and allow to cool. Squeeze roasted garlic pulp from each clove into a small bowl. Squeeze out the pulp through the pointy end of the clove. mash with a fork, ad set aside.