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Author Notes: Sweet (but not too sweet) date ice cream with a perfect crunch of walnuts. —Vicky | Things I Made Today
Makes 1 1/2 quarts
- 1/2 cup granulated sugar
- 1 cup water
- 7 ounces whole dates, pitted
- 1 pinch Kosher salt
- 1 cup whole milk
- 2 cups heavy cream, divided
- 5 egg yolks, slightly beaten
- 1/2 cup walnut, chopped (optional)
- In a medium saucepan, combine sugar and water and bring it to a boil. Continue to boil until the sugar has dissolved completely, stirring occasionally. Add the dates and salt and boil for 3 minutes. Remove saucepan from heat and let dates sit for 5 minutes to cool.
- Use a food processor to puree the mixture until smooth. Transfer back to saucepan.
- Add whole milk and 1 cup heavy cream to the date mixture. Pour remaining heavy cream into a large bowl and set aside.
- Over a medium-low heat, stir date mixture until it just barely starts to simmer, then remove from heat.
- In a small bowl, whisk together the egg yolks. Slowly pour ½ a cup of warm date mixture into the eggs and continue whisking until eggs have tempered.
- Pour tempered eggs back into saucepan and turn up heat to medium. Stir constantly with a heatproof spatula until a custard forms and thickly coats the back of the spatula, about 8 minutes. Remove from heat and immediately pour into the large bowl with the remaining heavy cream. Stir well until custard cools, then transfer to refrigerator and chill for at least 4 hours or up to overnight.
- Churn ice cream based on your ice cream maker manufacturer's instructions. Fold in walnuts and freeze overnight.
- This recipe was entered in the contest for Your Best No-Bake Desserts