Roasted Garlic Ice Cream

6-8 Servings | 10-minute Prep Time | 45-minute Cook Time | Overnight Rest Time

For Ice Cream Base:

1 c. Heavy Whipping Cream

½ c. Sweetened Condensed Milk

For the Roasted Garlic:

Whole Garlic Bulb

½ Tbsp. Olive Oil, plus more to roast with

Salt

For Ice Cream Base:

Blend heavy cream in a large bowl using a hand mixer until moderately stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

For the Roasted Garlic:

Preheat oven 375°F.

Trim the very top of the garlic bulb off. Drizzle with olive oil and salt.

Wrap whole garlic bulb in a foil packet, then place on a baking sheet.

Roast until the garlic is soft, about 45 minutes.

Carefully remove from the garlic from the oven.

Unwrap the garlic from the foil packet and squeeze out the garlic paste from the peel.

Add the garlic paste to a food processor with a drizzle of olive oil and process until combined.

Cool garlic paste completely.

Gently fold the garlic paste into the ice cream base.

Pour mixture into a freezer-safe, air-tight container.

Cover and freeze overnight.

Fleur & Venture