Garlic ice cream

1. Preheat the oven to th. 5/6 - 160°C. Peel the garlic heads but keep them whole. Place on aluminum foil, coat them with butter, make en papillote parcels and let roast in the oven for 1 hour.

2. After cooking, peel the garlic and mash into puree. In a saucepan, combine it with the cream, milk and sugar. Bring to a boil and pour the mixture on the 4 beaten egg yolks, whisking vigorously.

3. Allow to cool and churn for 1 hour in an ice cream maker.

Photo credit: Sucré Salé