maxine wrote:
>
> On Jun 15, 10:02 am, John Kane > wrote:
> > On Jun 15, 7:48 am, Andy > wrote:
> >
> > > The trouble with garlic?
> >
> > This is horrible!
> >
> > Gralic is one of the essential food groups although I've yet to figure
> > how to get it into desserts.
>
> Garlic Ice Cream.
>
> maxine in ri

Note: Have never made this so can't vouch for it LOL

From: http://www.garlicworld.com/icecream.html


Barbara's Holiday Garlic Ice Cream

After a spicy, rich dinner, this dessert
is a refreshing climax. It should not be
served after a bland, garlic-free meal
as the slight hint of garlic will be
extremely offensive to some. The
strawberry or other fruit topping can be
eliminated, along with the sugar, and
the resulting mixture can be served with
roast beef in lieu of horseradish sauce.

Ingredients:

1 1/2 tsp Gelatin
1/4 cup cold water
2 cups milk
3/4-1 cup sugar
2 tblsp lemon juice
2 cloves garlic, minced
2 cups whipping cream
Strawberry topping (or other
fruit)

Directions:

Soak the gelatin in cold water while you
heat to a boil the milk, sugar and salt.
Dissolve the gelatin in the hot milk.
Cool, then add the lemon juice and
garlic. Chill the mixture until slushy.
Whip the cream until thick but not stiff
and stir into the mixture. Freeze in a
mold, or in a foil-covered tray.

Garnish servings with the fresh fruit
topping. Serves 6-8.