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Garlic Ice Cream

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  • 1 1/2 ts Unflavored gelatin
  • 1/4 c Cold water
  • 2 c Milk
  • 1 c Sugar
  • 1/8 ts Salt
  • 2 tb Lemon juice
  • 2 Garlic cloves; minced
  • 2 c Whipping cream


Soften gelatin in water. Heat the milk just to a simmer, add sugar and salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill in freezer until slushy. Whip the cream until thick but not stiff, and stir into the mixture. Freeze in a mold or foil covered tray. Top with strawberry fruit toppings, or fresh fruits.
From Gemini's MASSIVE MealMaster collection at