Preparation / Directions:
Roast the 2 bulbs of Elephant Garlic. Peel off the out skin, but leave the cloves intact and attached. Arrange on a double thickness of foil. Put about 1/2 tbs butter on top of each. Wrap up tightly and bake at 350F oven for an hour. Cut the tips off the cloves, still attached in the bulb-shape and squeeze out the roasted garlic puree. 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 15 seconds to make sure there are no lumps of garlic. Mix in the rest of the cream. Let cool and use with your favorite ice-cream maker.
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