The other day I was at the Dufferin Grove Farmer’s Market in Toronto and I was looking at the table with all the pamphlets for local events when one just so happened to catch my eye. It was for the Toronto Garlic Festival, and it was printed up with 6 different recipes to promote Garlic consumption. The recipe that really stood out for me was the one about an ice cream with dark chocolate and…roasted garlic? Hey, I mean, I’m a fan of both of those ingredients, so out of sheer curiosity, I decided to make it, with some modifications to make it Primal-friendly. I also enlisted my sister, who blogs at Sweet Boake, to help me out!
It came together very easily, and after processing it in the ice cream maker and freezing it, the time for the taste test was nigh. Well, let’s say that it passed the test! The garlic flavour complimented the sweetness and richness of the dark chocolate, and wasn’t overpowering at all. Definitely try this out if you’re a garlic fan! I’m calling this the Anti-Count Chocula Ice Cream, for all your stealthy vampire-slaying needs!
I’m trying out a more painterly style in my illustration these days, let me know what you think!
Dark Chocolate Roast Garlic Primal Ice Cream
Makes 6+ servings
- 100 g Organic Dark Chocolate, chopped
- 3 cups Organic 10% Cream
- 6 Organic Egg Yolks
- 5 tbsp Coconut Sugar
- 4 Cloves Roast Garlic, mashed
Wrap one head of garlic in tinfoil with some olive oil. Place in your toaster oven at 400 degrees and bake for 40 minutes. Place chopped chocolate and 1 cup of the cream in a large saucepan over medium heat, whisk until chocolate has melted. Add the remaining cream. Bring the mixture to a simmer, stirring occasionally, and remove from heat.
In a medium mixing bowl whisk egg yolks until pale yellow. If your coconut sugar is clumpy or coarse, pulse in a food processor first to refine it. Add the sugar to the eggs and whisk until incorporated.
Slowly add 1/3 of the cream into the egg mixture, whisking constantly. This is to temper the eggs. Pour the rest of the cream slowly into the egg mixture, whisk to combine. Then pour back into the saucepan and place over low heat, stirring occasionally until it thickens slightly, at which point it should reach 175 degrees F. Add the 4 cloves of garlic. Pour the mixture into a bowl and let it cool. Refrigerate for 8 hours or more.
Pour into an ice cream maker and process for 25-30 minutes. Serve immediately for a soft-serve consistency, or place in an air tight container and freeze. Enjoy!
You can use the leftover garlic to make my Whipped Cauliflower with Roast Garlic, and I suspect that you could make this Dairy-free if you substituted light Coconut Milk for the cream.
Be sure to check out my sister’s post for her AWESOME pictures!