Date Ice Cream

Name: Date Ice Cream
Ingredients: 2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note); 4 cups (1 liter) whole milk; 1/2 cup (100 g) raw cane sugar; 2 tablespoons; 2 teaspoons ground cardamom; 3 cups (450 g) pitted dates (Khlass or Barhi); 1 cup (250 ml) heavy cream or creme fraiche; Slivered or coarsely ground pistachios, for garnish

8 ingredients

3 steps

Ingredients

2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note)
4 cups (1 liter) whole milk
1/2 cup (100 g) raw cane sugar
2 tablespoons
2 teaspoons ground cardamom
3 cups (450 g) pitted dates (Khlass or Barhi)
1 cup (250 ml) heavy cream or creme fraiche
Slivered or coarsely ground pistachios, for garnish

Directions

1

Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
2

Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
3

Churn the mixture in an ice cream maker following the manufacturer's instructions. Serve garnished with slivered or coarsely crushed pistachios.