Garlic honey ice cream with raspberry jam (yields about 850 ml)
Delicious and healthy natural remedy against common cold, sore throat, coughing and general evils. Also a treat for all fans of garlic. Enjoy!
  • 100 ml (about 0.4 cup) cream
  • 500 ml (2.1 cups) milk
  • 100 ml (about 0.4 cup) yoghurt
  • 50 ml (about 3½ tablespoons) sugar
  • 3 tablespoons corn starch
  • 5 cloves of garlic (peeled and crushed)
  • 100 ml (about 0.4 cup) honey
  • About 5-6 generous tablespoons of good quality Raspberry jam (soft type)
  1. Whisk together 100 ml (about 0.4 cup) of the milk with the corn starch, making sure that there are no lumps. Set aside for now.
  2. Blend the remaining 400 ml (about 1.7 cups) of the milk, the cream, the sugar, and the honey in a sauce pan. Warm until steaming hot on medium heat. Now, blend in the corn starch mixture with the rest of the ingredients in the sauce pan. Barely reaching a boil, cook and stir for about five minutes, or until the mixture begins to thicken. Reduce the heat and continue to stir for another five minutes until the mixture has thickened even further and any possible "floury" taste (from the corn starch) has disappeared.
  3. Take off from the heat and let the mixture cool down. When sufficiently cooled down, put in the crushed and peeled garlic cloves and blend. Blend in the yogurt and refrigerate for a couple of hours.
  4. Pass the ice cream base through a sieve in order to remove remaining pieces of the garlic cloves. Freeze according to the instructions of your ice cream machine (or still-freeze without an ice cream machine, as described elsewhere on this site) until the ice cream is almost ready.
Adding the Raspberry jam
  1. Here you have a choice - either you stick with snow-like white garlic ice cream, and serve raspberry jam on the side when it is time for dessert. Or you add the jam to the ice cream already before putting it in the freezer, creating a reddish ripple effect.
Creating a ripple-effect with Raspberry jam
  1. When almost ready, begin scooping up (rather large) scoops of the ice cream and put into the container destined for the freezer. For each scoop of ice cream, follow up with a generous tablespoon of Raspberry jam, but do not mix them yet. When all ice cream (and jam) is put into the container, take a kitchen knife or something similarly thin and ripple through the mixture a few times - do not overdo it! If you mix too much, the jam is likely to be too well dispersed. The jam will of course still be in there, but you will scarcely be able to see any ripples.
Very fond of garlic?
  1. If you are very fond of garlic, you could of course decide to take any pieces left of the cloves from the sieve, and put them back into the ice cream once the base has firmed up sufficiently. Or you could just eat them on the spot, while waiting for the ice cream to finish churning.
If you are afraid that the garlic flavour will be overbearing, reduce the number of garlic cloves. As garlic loses a lot of its healthy qualities when heated, this should ideally be avoided when preparing ice cream (no problems with this recipe). For similar reasons, the yogurt should not be heated either, and only added at the "chill-stage". Another way to get a milder garlic taste is to to let the peeled, un-crushed cloves (possibly minced, but that will again increase the flavour) either infuse in (a) the milk/cream, or (b) in the honey (if the honey-method is used, preferably overnight, or even longer). After the infusion has been done, you could then discard the cloves/minced cloves. This will make the garlic flavour less intense, which might prove useful for some.