Black Garlic and Coconut Ice Cream
What? Black Garlic and Coconut Ice Cream? Is that even a possibility? Coconut and Black Garlic Ice Cream! Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Yes, since this ice cream is almost entirely made of coconut milk, it definitely tastes like coconut. Sure, on its own, coconut is a great flavor base for just about anything. Adding small speckles of black garlic takes this ice cream to a new level. You can serve it just as you would another ice cream, or, if you want to get really eccentric, serve a scoop of this black garlic ice cream on top of a cooked chicken breast or steak.
What is black garlic? Black garlic is aged fresh garlic with a smooth, soft texture and a rich, sweet taste that can be used to enhance the flavor of many savory (and some sweet!) recipes. Black garlic has higher levels of antioxidants than its white counterpart. Black garlic is made by placing garlic in a warming vessel. The garlic is aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time, such as one - three months. The sugars and amino acids produce melanoidin in the process, turning the garlic black. During the aging process the cloves undergo the Maillard reaction as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color.
Black garlic + Coconut ice cream is basically coconut ice cream with small speckles of black garlic. In our opinion, this Black Garlic ice cream is savory in taste. The subtle, sweet, umami, black garlic flavor mixed with the sweet coconut is a lovely treat, and the reality is that the flavor really works as a dessert. Umami, also known as the “fifth flavor” has been enjoyed for a long time. Begin dishing out black garlic-infused, umami-rich ice cream, and indulge in this yummy combination, during the hot summer season. Sure, this black-speckled dessert splits up ice-cream lovers. Fans of garlic say this dessert has the hints of garlic combined with a subtle savoriness melded with the base of coconut, which is far more prominent.
1 cup whole milk or half and half
1 (13.5 - 14 ounce) can sweetened cream of coconut ***
1 ½ cups heavy cream
1 cup sugar
1 ½ cups sweetened flaked coconut (Optional)
1 - 4 cloves of black garlic. Less is More.
*** Do not confuse sweetened cream of coconut with unsweetened coconut milk or cream. The sweetness in this recipe comes from the cream of coconut.
Step 1: Combine the milk, cream of coconut, heavy cream, and sugar in a food processor or blender, and mix thoroughly.
Step 2: Gently stir in flaked coconut.
Step 3: Cut the black garlic cloves into very, very tiny pieces. Ideally, they should be about the size of a head of a pin. This task is the most difficult task in this recipe. Typically black garlic has the consistency of a gummy bear. This soft consistency makes it difficult to cut into small pieces. You may wish to try using a Microplane or food processor to accomplish this task.
Step 4: DON'T ADD THE BLACK GARLIC YET. THIS WILL BE ONE OF THE LAST TASKS OF THIS RECIPE. IF POSSIBLE, CHILL THE BLACK GARLIC "SPECKS" IN THE FREEZER FOR AT LEAST AN HOUR.
Step 5: Chill the liquid mixture in a refrigerator for 30 minutes - a few hours.
Step 6: Pour mixture into the container of an ice cream maker. Churn and Mix for 20-25 minutes. Churn liquid contents based on the manufacturer's recommendations.
Step 7. 2 - 3 minutes before the churning is complete, add the tiny, tiny specks of black garlic to the almost-ready ice cream mixture. Allow the black garlic "specks" to Mix until the black garlic is distributed. If the black garlic is added too early, not only does it change the color of the ice cream, the flavor is different.
Some ice cream makers have a sealed-in coolant which makes this task easier, as compared to the old fashion ice and salt method. Avoid using any metal utensils.
Step 8: Freeze according. We recommend using cardboard-based containers just like the containers you find in a grocery store (instead of glass or plastic.)
Jere's Kitchen. While Jere Folgert claims he's no professional chef, his idential twin boys don't seem to mind too much. Jere teams up with three other chefs to discover and create unique garlic recipes that are tasty and melt hearts as they should.
Jere Folgert of Bozeman, Montana cultivated a love of gardening at an early age while tending a small garden plot of carrots, tomatoes and peas alongside his father and grandmother, in the family’s backyard garden. “I guess I was intrigued by the idea of tending to plants, helping them grown and then eating and sharing the fresh produce.” Since the mid-1970s, Jere has been hooked on all things Allium sativum—its health benefits (allicin, the fragrant compound in garlic, has proven medicinal qualities), and the way it grows. He currently grows 10+ varieties of hardneck garic. “My curiosity is still strong” says Jere. “I still wonder what it is that I don’t know.”