I maintain that Garlic Mustard Ice Cream has potential, mostly because other crazy ice cream ideas are great. For example, Mallard Ice Cream, my all-time favorite ice cream shop, has perfected many surprising flavors like black pepper. There has also been variations on jalapeño or avocado floating around the office, all of which are great. The failing, therefore, may well be mine.
One of the points of this project is sharing ideas, so it still with great pride that I give you Garlic Mustard Ice Cream, and challenge you to do better.
|Garlic Mustard Ice Cream||
- 1 pint heavy cream
- 1 cup sugar
- 1 cup garlic mustard leaves and siliqua
- 1 tsp salt
- pinch Cardamom
- pinch nutmeg
- Lots of Ice
- Plenty of Ice Cream Salt
- Homogenize all ingredients expcept ice and ice cream salt in a blender
- Follow manufacture’s instructions on an Ice Cream Maker (I used an Ice Cream Ball)
The spicy goodness of the garlic mustard isn’t dense enough. That is, by the time the garlic mustard flavor rises above the cream, there’s also a strong vegetable flavor.
I’m open to suggestions.
P.S. I use an Ice Cream Ball for all my ice cream making needs. It’s a fun and portable way to make ice cream, but any ice cream maker will do.