Page 174 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | KNOW MORE ABOUT

Black Garlic Chocolate Chunk Ice-Cream

Ingredients
• 1.5 cups whole milk
• 1 cup heavy cream
• 1/4 cup honey
• 1/4 cup + 1.5 tbsp granulated sugar,
divided
• 1 tbsp black garlic (smooshed into a
paste)
• 1 vanilla bean
• 7 large egg yolks
• 85 g dark chocolate, cut into rough
chunks

Method
Line a large container with a thick
zippered baggie. Set a medium-mesh
strainer over it; set aside. Have a large
bowl of ice on the counter, ready for
adding water.
Start with the custard base.
Combine milk, cream, honey, 1.5 tbsp of
the sugar, and the garlic in a medium,
heavy-bottomed saucepot.
Split the vanilla bean in half lengthwise,
then scrape out the seeds and add both
the seeds and pod to the pot. Set over
medium-high heat and bring to a boil,
stirring often. Let it boil for 30 seconds
or so, then turn off heat and keep warm.
Combine egg yolks with remaining 1/4
cup sugar in a large bowl and beat until
thick and pale, 2-3 minutes.
Very gradually beat in the hot milk
mixture, dribbling in a very little bit at
a time, until it is all added. Be sure to
never stop beating, as you don't want
the eggs to curdle. I use a hand-mixer
to keep everything going quickly, but a
whisk and some muscle will work just already taken them out). Carefully zip cream maker and process according
fine, too. the baggie shut, removing excess air. to the instructions. When you hear the
Pour mixture back into the pot. Turn Fill that bowl of ice about 2/3 of the machine just starting to stop, add the
heat to medium-low, and stir the mixture way with cold water, then set the chunks of chocolate to combine. When
constantly until it is thick enough to coat baggie in it (leaving the top, zippered it's done churning, it should be the
the back of a spoon. part sticking out). Squish the mixture consistency of a soft serve.
Pour the thickened custard through around to help it cool down quickly. You can eat it like this, or you can
the strainer and into the baggie that You can let it sit in the water and come transfer it to a freezer-safe container
you set up earlier. The strainer will hold back every once in a while to move it and let it freeze until it turns firm,
back any large masses of garlic (don't around again. It should be cold after 2 hours or so.
worry, the flavour is already infused) 30 minutes.
and the vanilla bean pod (if you haven't Transfer the cold custard to your ice- Recipe by Black Garlic North America

172 | UPPERCRUST | JUL-SEP 2024