The California town once famous for its garlic industry – and still famous for its Garlic Fest – celebrates its heritage with this recipe.

2 c. whole milk
1 clove garlic, minced
1 vanilla bean, split in half, seeds scraped out and reserved
1 c. heavy cream
1-1/2 c. granulated sugar
8 egg yolks

Put milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately.

In mixing bow, whisk the cream, sugar and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.

Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10-12 minutes. Do not boil!

Pour in a bowl and chill over an ice bath. Pour into ice cream machine and churn until done. Freeze until ready to serve.