I can just bet your reaction upon reading the title of this recipe post. Furrowed brow, wrinkled nose…who knows…maybe even a snort of disbelief? “Garlic in a dessert? Well surely that CAN’T be right. He’s pushed fooling around with flavors too far this time!” Well for those of you who have been on this weirdly, wonderful flavor train of mine for while you might remember I have long been a advocate of black garlic and it’s uses in the sweeter side of things in the kitchen- check out my Living in the Black from a few years ago. Yes THAT long!
To give any newcomers a quick rundown-
Black garlic is fresh raw garlic that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves turn a distinct black color. The garlic’s texture and flavor change as well. The flavor of black garlic has the slight tang of tamarind or balsamic vinegar and a mild sweetness that resembles rich molasses with the complexity and umami notes of soy sauce. Its cloves are much softer than fresh garlic, and stickier.
Thank you for coming to my TED talk.
Here I’ve initially paired the black garlic itself with some dark chocolate in an ice cream. The ice cream itself is left wholly unflavored save for a touch of sweetness from a little honey. This allows the flavor of the black garlic to shine through, and work really well with the bitter sharpness of the dark chocolate. for me it’s a wonderfully decadent, almost avant-garde treatment of the humble stalwart dessert. I should point out that for me this recipe is all the more appealing as it’s a “no churn” recipe, you just need to tale a bit more time in the planning of it.
As for the donuts (which are baked, not fried) the whole idea for this came from a quest to create an ice cream sandwich that was just “a little bit” different. Black Garlic was my “gimmick” in the ice cream and well off course something left of center was needed as the sandwich vessel itself. That’s where the donuts come in. The flavors of orange and fennel aren’t just a random selection for intrigue value. The fennel anise, citrus of orange and that molasses-like tang of black garlic work together in a combination that takes on a herbaceous-like quality that does indeed elevate this beyond your usual ice cream sandwich.
Be warned though- unique elevated flavors or not, this is still an ice cream sandwich- so be prepared to get messy!
Black Garlic Ice Cream Sandwich Recipe #recipe #greatchocolateshowdownTweet
Makes 12 donuts and 1.25 litres ice cream
Black Garlic Ice Cream
- 2 cups and 1/2 cup heavy whipping cream, separated
- 2 cloves black garlic, squashed to a paste
- 1 1/2 teaspoons honey
- 1 can (14oz) sweetened condensed milk
- 4oz dark chocolate, cut in to chunks
Orange & Fennel Donuts
- ½ cup (1 stick) butter, softened at room temp
- ½ cup sugar
- ¼ cup light brown sugar
- Zest of 2 large oranges
- 2 ½ cups AP flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon bicarb of soda
- ¾ teaspoon salt
- 2 teaspoons ground fennel
- 2 eggs, room temperature
- 1 Tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 6oz Dark chocolate, melted
- Gold leaf, optional
- Dragees, optional
- Feuilletine, optional
Black Garlic Ice Cream
- In a large saucepan combine 2 cups of heavy whipping cream and the black garlic paste
- Heat over a medium heat, stirring occasionally until small bubbles start to form at the edge of the milk
- Reduce heat to low for 5 mins
- After 5 mins remove from heat and leave to infuse for 15 mins. After this time strain the cream/ garlic mixture in to a small bowl to remove the garlic pieces
- Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully
- Once the cream mixture has cooled fully, transfer to a large bowl, add in the 1/2 cup of whipping cream and whisk to soft peak stage
- Fold in honey and condensed sweetened milk until fully incorporated
- Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for 2 hours
- After 2 hours, remove ice cream from freezer and fold in chocolate chunks
- Return to freezer and leave until fully frozen, minimum 6 hours
- To serve ice-cream remove from freezer and leave at room temperature for 5 mins before scooping to serve
Orange & Fennel Donuts
- Preheat oven to 425 degrees C. Prepare donut pans with butter, or baking spray
- In stand mixer bowl with paddle attachment, cream the butter, sugars and orange zest until light and fluffy (apx 3 mins)
- In a separate medium bowl combine the flour, baking powder, baking soda, salt, ground fennel and whisk together
- Reduce mixer speed to medium, add eggs and vanilla extract and beat until combined, scraping the sides occasionally
- Reduce speed to low and add in flour mixture in 2 batches, alternating with milk. Mix until just combined
- Transfer batter to piping bag with an open nozzle (or just snip the end off) and pipe in donut pan. Bang to remove bubbles
- Bake for 10- 12 minutes until springy, skewer test until clear
- Leave to cool in pan for 5 minutes then remove to rack to cool fully
- To finish the donuts dip in the melted chocolate and decorate to you liking
*Serve the ice cream and donuts however you like. Single scoop on a single donut and dusted with some feuilletine, adding some tasty textural crunch (I highly recommend this!); single scoop in an epic double donut sandwich or double scoop in a double donut extravaganza. The choice is yours- go WILD!