5 heads of garlic (heads, not cloves)
2 tbsp. butter
1 litre half-and-half cream
1/2 cup sugar
4 egg yolks
Roast the five heads of garlic: peel off the outer skin but leave cloves intact and attached. Arrange on a double thickness of foil, put about 1/2 tbsp. of butter on top of each, wrap up tightly and bake in a 350-degree oven for an hour. Cut the tips off the cloves, still attached in the head shape, and squeeze out the roasted garlic puree. You'll get perhaps 1/2 to 3/4 cup in total.
Mix the cream and sugar in a saucepan, heat to the boiling point and pour it over the egg yolks while whisking briskly. Put about a cup of the cream into a blender with the garlic puree and blend for about fifteen seconds to make sure there are no lumps of garlic. Mix in the rest of the cream, let cool, and use with your favourite ice-cream maker.
I made this after a colleague made a garlic ice-cream recipe by soaking one whole clove in cream overnight. It had so little flavour that he ended up throwing other stuff in, like chocolate and bananas, and the result pleased no one. I was sure that roasted garlic -- lots of it -- was the answer.
The result was brought to school and left in the CS lounge freezer for grad students, faculty, and staff to try. Opinions were mixed. Some people loved it and asked for the recipe (which is why I had it on-line). Others thought it tasted like having ice-cream after a very garlicky dinner. Some tried a tiny bite and grimaced. Then, of course, there were those wimps who wouldn't go near the stuff.
Please let me know if you try the recipe.
This is a generic ice-cream recipe (from Joy of Cooking, I think) combined with generic roasted garlic (many sources; I think I originally saw it in the New York Times around 1983).