Garlic Ice Cream

Here is how the conversation went-
Justin "I love garlic, I would eat it on anything."
Me "ANYTHING? what about ice cream?"
Justin "yes!"
Me "No you wouldn't that's disgusting"
Justin "I would try it"
Me "But you won't ever have the opportunity to, so of course you can say that"

Then it hit me! I'll just make it and he will HAVE to try it...and eat his words!
Well the joke's on me, because this was actually good, in the weirdest..weirdest way.

Garlic Ice Cream
1 tbl earth balance vegan butter
1 head of garlic
2 cups coconut cream
1 cup plain almond milk
2 tbl arrowroot powder
1/2 cup packed organic light brown sugar

Preheat the oven to 400. Cut off the stem of the garlic bulb, leaving the core in tact.
Place the butter in the center of a piece of aluminim foil. Put the cut side of the garlic bulb on top of the butter nob and close up the foil into a pouch. Roast for 1 hour until soft and brown.
Squeeze the garlic bulbs out of their skin and pop into a blender. Add one cup of coconut cream and puree until completely smooth.
In a small bowl combine 1/4 cup of the almond milk and the arrowroot and whisk until smooth.
Pour the garlic cream into a small sauce pot and add the other cup of coconut cream, 3/4 cup of almond milk and brown sugar. Bring to a simmer and turn the heat to medium low. Add the arrowroot mixture and whisk until it thickens, 2 minutes. Transfer to a bowl and chill for 3-4 hours until completely cold.
Process the ice cream according to your ice cream makers instructions.