Dates Ice Cream
This creamy and naturally sweetened Dates Ice Cream combines the rich, caramel-like flavor of dates with a smooth ice cream base, offering a delightful dessert without added sugars.
Equipment
- Blender for blending dates and milk
- Saucepan for warming the milk mixture
- Mixing bowl for whisking egg yolks
- Ice cream maker for churning the ice cream
Ingredients
- 300 g Medjool dates pitted and roughly chopped
- 2 cups whole milk
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 5 large egg yolks
Instructions
- In a blender, combine the chopped dates and whole milk. Blend until smooth, about 3-4 minutes.
- Pour the date-milk mixture into a saucepan. Add the vanilla extract and warm over medium heat until it just begins to simmer. Stir occasionally to prevent sticking.
- In a mixing bowl, whisk the egg yolks until they become pale and slightly thickened.
- Slowly pour the warmed milk mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and let the mixture cool to room temperature. Then, refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a lidded container and freeze for at least 2 hours to firm up before serving.
Notes
- Dairy-Free Option: Substitute whole milk and heavy cream with coconut milk for a dairy-free version.
- Serving Suggestions: Top with chopped nuts or a drizzle of honey for added texture and flavor.
- Storage: Store in an airtight container in the freezer for up to 2 weeks.