Signature Dessert of Michelin-star chef Jordi Tarré at his Restaurant Prodigi. Black Garlic Ice Cream 1. Heat 311 g milk, 93 g double cream, 57 g sugar, and 12 g inverted sugar in a pan or Thermomix jug to 40°C. 2. Add 15 g milk powder, 18 g glucose powder, and 15 g dextrose powder. …
