Dates Ice Cream
perfect for a date? :3It got hot suddenly in Los Angeles a few days ago and so I was really craving ice cream. Since I had Medjool dates on hand, I decided to make some date ice cream! I added some rum since I think that rum goes so well with things like raisins, dates, and prunes! This ice cream flavor turned out to be delicious. :D
I love adding alcohol into ice cream since it aids in making the ice cream smoother and creamier. However, if you add too much, the ice cream won’t freeze! I find that 2-3 tablespoons is the perfect amount for a slight touch of flavor.
Ingredients
7 ounces (~9) Medjool dates, pitted
1/2 cup (~100 grams) brown sugar
2 cups heavy cream
1 cup milk
Pinch of salt
6 egg yolks
3 tablespoons rum
Olive oil
Extra dates
Salt flakes
Directions
Whisk together 6 egg yolks in a bowl and set aside. Blend 7 ounces dates, ½ cup brown sugar, and a large pinch of salt in a food processor until you form a paste.
Add the paste to a large pot along with 2 cups heavy cream and 1 cup milk. Heat over low heat and mix the paste until it dissolves into the milk. Bring the mixture right before a simmer; if it gets too hot while dissolving the paste, let the milk cool for a bit.
Once it is just slightly hot, temper your egg yolks by ladling in some of the hot milk into the yolks while you constantly whisk. Then add everything back into your pot. Heat over medium low heat while constantly mixing until your ice cream base thickens and reaches 170 degrees F. Remove from heat and strain your base. Let it cool completely then transfer to a container and store in the refrigerator overnight. I also place my ice cream maker bowl in the freezer to be as cold as poosible.
Pour your ice cream base into your ice cream maker and churn according to manufacturer’s instructions. I churned mine for around 30-35 minutes. It will reach a soft serve consistency. Transfer to a container and store in the freezer for a minimum of 3 hours. I freeze it overnight.
If you’d like, fry some slices of dates in some olive oil and let it cool completely. Once you scoop your ice cream, drizzle the ice cream with some of the olive oil and top with the crispy dates and salt flakes.
Enjoy!
