Vampire's Vengeance Garlic Ice Cream

1-1 1/2 tsp unflavored gelatin
1/4 c cold water
2 c milk
3/4-1 c sugar
1/8 tsp salt
2 T lemon juice
2 cloves garlic, minced
2 c whipping cream

Soak the gelatin in cold water. Bring the milk, sugar, and salt to a boil. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and fold carefully into the mixture. Freeze in an ice cream maker according to manufacturer's directions, or freeze in a mold, or a foil covered tray. Serve with a rosary.