Black Garlic Ice Cream Sundae

Serving Size 6


  • 2 cups Whole milk
  • 1 2/3 cups 35% Heavy cream, divided
  • 4 Egg yolks
  • 2 tsp Vanilla extract
  • 3/4 cup Sugar
  • 2 tbsp SupHerb Farms Black Garlic Purée
  • 3/4 cup Unfrosted brownies, chopped
  • 3 oz Dark chocolate (70%), finely chopped
  • 4 tsp Unsalted butter, cut into cubes
  • 1 tbsp Honey
  • 1 pinch Sea salt
  • 3/4 cup Toasted hazelnuts, chopped


American Asian


Ice Cream Preparation
  1. In a small saucepan, heat milk and 1 cup cream over medium heat just until steaming.
  2. Meanwhile, in a separate bowl, whisk egg yolks with sugar until pale in color. Stir in vanilla.
  3. Gradually whisk steeped cream mixture into egg yolk mixture. Whisk in black garlic. Pour back into saucepan; cook over medium heat, stirring constantly, for 7 to 10 minutes or until slightly thickened and mixture coats back of a spoon.
  4. Strain and refrigerate until cooled completely.
  5. Process in ice cream maker according to manufacturer’s instructions.
Brownie Crumble Preparation
  1. Preheat oven to 325˚F. Bake brownies on parchment paper-lined baking sheet for 8 to 10 minutes or until toasted. Cool completely.
  2. Add to a food processor and pulse until finely ground into crumbs; cool completely.
Ganache Preparation
  1. Place dark chocolate, butter and salt in a heatproof bowl. Heat remaining 2/3 cup cream, stirring occasionally, in small saucepan set over medium heat until steaming and just comes to a simmer. Pour over chopped chocolate. Let stand for 1 minute. Whisk until chocolate is smooth.


For each serving, plate 1/2 cup ice cream with 2 tbsp brownie crumble, 3 tbsp ganache, and 2 tbsp chopped hazelnuts.


Substitute hazelnuts with almonds or walnuts.


American Asian

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