Easy Garlic Popsicles
Garlic Popsicles? On a Stick? Yep. They are pretty darn good if you like garlic. Let's make some together and savor and taste the flavors. Ice popsicles are liquid-based frozen snacks on a stick. Unlike Ice cream which is whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest and becomes a solid block of ice. ... Popsicles can be simply made from many flavors.
If it's hot where you are, let the Garlic Popsicles keep you cool. They may even fend off those summer-lurking, blood-sucking vampires.
The key to this unique recipe is to caramelize the garlic prior to incorporating this delicate flavor into this dynamic recipe. Roasting garlic in the oven transforms the spicy-hot garlic into a buttery, creamy infusion. Roasted garlic blends well in this cream-colored ice cream. The garlic flavor is surprisingly subtle, thanks to the roasting method. If you are a true garlic concierge, complement this Garlic Popsicle recipe with a few cloves of Black Garlic.
The flavor of Garlic Popsicles is certainly unique. In this recipe, we incorporate a popular vanilla ice cream flavor with roasted garlic. All on a stick and more fun to eat. Just for fun, try other synergy flavors such as Mango, Orange, or Apricot.
Fresh garlic has the presence of allicin, which is a sulfur compound responsible for that instantly recognizable garlicky taste. When garlic is roasted in the oven, those all-important garlic enzymes are inactivated by heat, and the allicin compound and the strong garlic flavor mellows as it cooks. A kitchen secret is that if you want to highlight garlic's sweet side, try slow-roasting whole heads (bulbs) of garlic with a touch of non-flavored oil. The cloves soften and are easy to squeeze from their skins to add gentle caramelized garlic flavor.
1 Garlic Bulb, (or 5 Garlic Cloves)
1 cup heavy whipping cream. Alternative: try sour cream or goat milk.
1/2 cup whole milk. Alternative: Try 2% milk, sour cream, or yogurt.
1/2 cup granulated sugar. Alternative: try honey, maple syrup or brown sugar.
1 teaspoon cornstarch. Alternative: try potato starch, tapioca starch, flaxseed gel, or guar gum.
4 egg yolks. Alternative: try soft or firm tofu, pureed avocado, or nut butter.
1 vanilla bean
1 teaspoon vanilla extract
1 tablespoon butter
Let's Make a Batch!
STEP 1: Preheat oven to 400°. Place garlic bulb(s) in aluminum and drizzle with oil. Wrap in foil and place in a shallow dish.
Roast until golden and soft, 30-40 minutes. Let cool. Alternative: If you do not like to expose your food to aluminum, place the garlic cloves, unwrapped in an enameled cast iron quart dutch oven. Cover the Dutch oven and bake 35 to 40 minutes at 350°F to 375°F. Let cool 15-30 minutes. Squeeze out garlic cloves into a saucepan. As your roasted garlic is cooling, let's begin the next steps.
STEP 2: In a large saucepan, whisk together the cream, milk, sugar, and cornstarch. Using a sharp knife, make a slit to the vanilla bean lengthwise and scrape the seeds into the pan then add the whole vanilla bean.
We'll be adding the vanilla extract at the end of the process. Kitchen Secret: Vanilla is like alcohol, and it evaporates and cooks down when heated. When you heat something like custard for pie, you add the vanilla last because the vanilla will evaporate and the taste will not be as strong, or it could completely disappear if you add it too early.
STEP 3: Slowly bring to a boil over medium heat, while constantly whisking and mixing. Once the mixture begins to boil, remove immediately from the heat.
STEP 4: Add 1-5 "squeezed" roasted garlic cloves, butter, and egg yolks until combined. Whisk constantly until fully mixed. To create an ultra-smooth consistency, place the combined liquid into a blender, such as a Vitamixstovetop and blend for a minute or so.
STEP 5: Return the mixture to the stove top and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 5 to 10 minutes. Do not bring to a boil! Add the vanilla extract and butter. Mix well until blended.
STEP 6: Pour the mixture into a popsicle mold and add popsicle sticks. Freeze until firm, preferably overnight.