Actually, Garlic Ice Cream is becoming increasingly popular. Garlic-themed restaurants like California's The Stinking Rose often offer it as a desert. It doesn't taste nearly as horrible as it sounds; it's really sort of like vanilla ice cream with a slighlty spicy kick, of course I've only ever been brave enough to try any after having heavily garlic-laden dinners (including the 40 clove chicken at the Stinking Rose), so maybe my tastebuds were already desensitized. After searching, I came across a recipe that appeared in the Tampa Bay Weekly Planet.


2 Cups Whole Milk 1/4 Teaspoon Garlic -- freshly chopped
1 Vanilla Bean -- split in half
1 Cup Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks


1. Put milk, garlic and vailla in a saucepan. Bring to a boil and remove from heat.
2. In mixing bowl, blend cream, sugar & egg yolks.
3. Strain the scalded milk mixture into the egg and sugar mixture, stirring constantly.
4. Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon, about 10-15 minutes.
5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

I experienced the oddity that is garlic ice cream at a garlic festival near Saugerties, NY, sometime in 1998. I wasn't sure I'd actually consumed the right thing, at first -- it tasted just like vanilla. A few seconds later, the kick hit me, and I was enveloped in a garlickey miasma from which I'm not sure I've fully recovered, two years later.

It sticks in my mind as being quite similar to my experience with the time-delayed, powerful ginger beer I consumed at South of the Border.

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