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 1 cup of the cream in a 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 172 F (78 C). 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 40 F (4 C) 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 30 minutes remove container from freezer, stir for 2 minutes, and return to freezer.