Boutique ice cream makers from Victoria's Gippsland region will put their foodie skills to the ultimate test to create garlic flavoured ice cream in partnership with local farmers.
Hilary Skelton and her husband Daniel Encel have been commissioned to make garlic ice cream as part of the upcoming Meeniyan Garlic Festival.
The couple is working with the garlic producers and festival organisers David and Kirsten Jones from Mirboo Farm and a local chef to create the unusual flavour.
Hilary Skelton said she originally had grave misgivings about creating the flavour.
Ms Skelton said she and her husband would use smoked garlic, which was a more mellow flavour than the fresh "raw, sticky garlic flavour".
"We're going to work with a crème brûlée flavour and we've decided to pair the smoked garlic with the crème brûlée," she said.
"And we'll be working on a prototype by infusing the smoked garlic with the ice cream, churning and working out how much garlic [to use]."
Ms Skelton and Daniel Encel first started making ice cream when they were running the Walkerville Kiosk in South Gippsland a few years ago.
They have now made it into a full-time business under the name Prom Coast Ice Cream and Sorbet, based out of a kitchen in Toora.
Mr Encel said the couple had created many different flavours working with local food producers in the region,
The couple has already successfully created an unusual flavour of pinot noir ice cream, made in partnership with a Fish Creek winery,
"We try to use local products whenever we can," Mr Encel said.
"One of the things about living in an area with smaller producers is that they are a lot more open to collaboration."