Editorials Garlic Ice Cream August 22, 1997 Share 1 -- Insider came across a resort promotion that takes the cake -- or, in this case, the garlic. To test the superstition that garlic keeps ghosts away, Club Med Paradise Island in the Bahamas invited New York chef Scott Campbell to concoct some gourmet garlic specialties as part of a current epicurean celebration. The ghost in question is that of Canadian heiress Dorothy Johnston Killam, former owner of Greyleath, one of three estates that make up the 23-acre property. Locals have confirmed sightings in the past of the lady's ghost drifting through the estate's gardens and floating in the pool. The same pool was the site of Campbell's cooking demonstrations, where he chopped, sauteed and stirred and guests sampled his pungent specialties. Among the dishes were scallop ceviche with sweet garlic and cilantro, garlic and scallop flan with lobster tarragon sauce, garlic ice cream and just plain roasted garlic. No reports yet on the success of Campbell's ghost-busting, but breath-mint sales on the island must have skyrocketed.