Cheese Garlic Ice Cream

Preparation of Ice Cream Base In a saucepan, heat the milk, heavy cream, and granulated sugar over medium heat until it starts to simmer. Remove from heat.

2.In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot milk mixture into the egg yolks, whisking constantly.

3.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This takes about 8-10 minutes. Do not let it boil.

4.Remove from heat and stir in the vanilla extract.

5.Strain the mixture through a fine-mesh sieve to remove any lumps.

Garlic Infusion In a small pan, melt the butter over low heat. Add the minced garlic and cook until fragrant, about 2-3 minutes. Remove from heat.

7.Pour the garlic-infused butter into the strained ice cream base and mix well.

Chilling the Mixture Chill the mixture in the refrigerator for at least 4 hours, or overnight.

Churning the Ice Cream Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions.

10.Once the ice cream reaches a soft-serve consistency, fold in the grated cheese.

Freezing the Ice Cream Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.