Black Garlic Honey Ice Cream

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Yes, you read that right—and no, it’s not weird. It’s wonderful. This one walks the line between sweet and savory, with a slow, deep flavor that’s pure umami magic—meant to be savored. The honey leads with just enough sweetness, while the black garlic broods in the background like a sexy, mysterious anti-hero. Unimaginable? Maybe. Unforgettable? Definitely. If you’ve ever wanted dessert to surprise you—this is it.

Difficulty

Intermediate

Ingredients

  • Ingredients Black Garlic Honey:
  • 200g (½ Cup) Honey
  • 80g (½ Cup) Peeled Garlic Cloves
  • Ingredients Black Garlic Honey Ice Cream:
  • 240g (1 Cup) Milk
  • 120g (½ Cup) Heavy Cream
  • 60g (4 Tablespoons) Black Garlic Honey
  • 25g (2 Tablespoons) Sugar
  • 15g (1/ ½ Tablespoons) Dextrose
  • 5g (¾ teaspoon)  Salt
  • 3 Egg Yolks
  • 2g (1 Tablespoon) Perfect Ice Cream

Equipment

  • Electronic Pressure Cooker
  • Blender
  • Immersion Blender
  • 16oz Mason Jar w/ Lid
  • Medium Stainless Steel Bowl 
  • Instant Read Thermometer
  • Whisk    
  • Fine mesh strainer
  • Pacojet / Ninja Creami

Timing

Active Time: 2 Hours Total Time: 24 Hours

Yield

12 Portions

  • Create Black Garlic Honey

    Put the peeled garlic clove into the mason jar and pour the honey over it.
     
    Loosely put the vacuum seal lid on the mason jar making sure not to tighten it. SAFETY WARNING: It is very important that you do not tighten the vacuum seal lid onto the mason jar as it can lead to the glass jar exploding.
     
    Place the trivet in the pressure cooker bowl and place the mason jar on it. SAFETY WARNING: Make sure the mason jar is on the trivet and is in no way touching the bottom of the bowl. The direct heat can shatter the mason jar.
     
    Pour just enough water to the bowl barely touching the bottom of the mason jar.
     
    Cook on lowest  pressure setting for 5 hours and let pressure release naturally. Pressure cook on the lowest pressure setting on your pressure cooker.  The high pressure setting can leave you with a bitter after taste. Once finished, let cool to room temperature naturally.
     
    Blend on medium high for 1 minute. Pour into a mason jar, seal and refrigerate for up to 6 months or freeze for up to 1 year.
     

  • Create Ice Cream Base

    Dry mix the sugar, dextrose, salt, perfect ice cream and reserve.
     
    Fill the medium sauce pan a quarter of the way up with water and heat over medium high heat.
     
    Pour the milk, heavy cream, black garlic honey and egg yolks into the bowl and blend with the immersion blender for 1 minute. 
     
    Place the bowl over the medium  saucepan making sure the hot water does not touch the bottom of the bowl.
     
    Continually whisk the ice cream mixture until it reads 185°F on an instant read thermometer, then turn off the heat.
     
    Pass the mixture through the fine mesh strainer and refrigerate until cool.
     

  • Churn and Enjoy!

    Transfer the mixture to a Pacojet or Creami canister, freeze overnight and spin the next day.
     
    If using an ice cream machine to churn let mixture rest overnight and churn the next day according to manufacturer instructions.
     
    Enjoy!
     
 
Summary
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Recipe Name
Black Garlic Honey Ice Cream
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