Honey Roasted Garlic Ice Cream with Balsamic Swirl

by Erin

If you’re adventurous when it comes to food, or like mixing your sweet and savory, this roasted garlic with honey and balsamic is for you!

Honey Roasted Garlic Ice Cream with Balsamic Swirl 1
If you thought the black pepper ice cream I made was out there, just wait until you try my honey roasted garlic ice cream for my last recipe for #FarmersMarketWeek! The idea came from a trip to San Francisco many years ago when I visited The Stinking Rose, a restaurant that prides itself with the mass quantities of garlic used in its dishes including ice cream.

Honey Roasted Garlic Ice Cream with Balsamic Swirl 4

I’m not sure how they prepared the garlic that went into their ice cream, but I thought that roasting it was the best option because it mellows out and sweetens. I added a bit of honey too just to be sure along with a swirl of balsamic glaze for good measure. Sure it’s weird and not something I would want every day but it’s fun to try something new that is curiously delicious. What’s the weirdest delicious thing you’ve eaten?

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

Honey Roasted Garlic Ice Cream with Balsamic Swirl 3

Six years ago: Pizza Tacos

Seven years ago: Easy S’mores Ice Cream Sandwiches

Eight years ago: Eggplant Stuffed Shells


Makes 1 quart


1 large head garlic

1 tsp Pomora olive oil

2 Tbsp + 1 tsp honey, divided

2 cups heavy cream, divided

1 cup whole milk

2/3 cup sugar

6 egg yolks

Pinch salt

1 Tbsp balsamic glaze


  1. Heat the oven to 400°F. Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.
  2. Slice the top off (about 1/4 to 1/2-inch) the head of garlic. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Top with 1 teaspoon honey. Place top back on and wrap in foil. Roast in the oven for 40 minutes. Once cooled, remove garlic cloves.
  3. In a blender, add 1 cup heavy cream and garlic and process until smooth. Pour into a large bowl and place a mesh strainer on top, set aside.
  4. In a medium bowl, whisk together the egg yolks and set aside.
  5. In a medium saucepan over medium heat, warm 1 cup of the heavy cream, whole milk, sugar, and 2 tablespoons honey, stirring until all the sugar has dissolved. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
  6. The next day, churn ice cream in ice cream making according to manufacturer’s directions. Pour half the ice cream into a loaf pan or freezer-safe container, drizzle and spread balsamic, and smooth remaining ice cream on top. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my Black Pepper Ice Cream with Strawberry Chia Jam.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

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