Basil Ice Cream? How About Garlic
Mac wrote recently about making basil ice cream, which I’ll bet was delicious, because now I have tasted garlic ice cream and lived to tell about it. I had some homemade garlic ice cream last week at a friend’s house. Garlic was the only flavoring; the other ingredients were the standard eggs, milk, cream, sugar... something like that; I’ve never made ice cream. If garlic works, then basil must be heavenly. Of the flavor, she writes, “it’s sweet with a light basil note to it.” That’s how the garlic ice cream tasted—mostly sweet and creamy with a subtle edge that was unmistakably garlic. It was surprisingly well-balanced if you can ever balance sugar and garlic, but then I like garlic a lot. I think what would really make my head spin around, though, is cilantro ice cream, if there is such a thing. Cilantro is one of my favorite flavors ever.
Comments
All I could find was lime-cilantro sorbet, which would probably be less creamy and tarter (but it seems like the flavors would blend well and refreshingly, no?). Anyhoo, here it is: Cilantro-Lime Sorbet
Posted by Mrs. Harridan on August 11, 2006 at 10:39 AM
I was treated to dinner a couple years ago at a bistro in north Jersey called the Garlic Rose.
Excellent Italian fare. Everything comes with a Garlic clove, and they even have garlic ice cream. It wasn't horrible, but comparing other flavors to it isn't exactly setting the bar very high either.
Posted by howard on August 15, 2006 at 6:04 AM