Recipe for cooking date ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Date Ice Cream
1/3 c. chopped pitted dates
4 Tbsp. rum
2 eggs, separated
1/2 c. sugar
2/3 c. milk
1 1/2 c. cottage cheese
Finely grated zest and juice of 1 lemon
2/3 c. cream, whipped
2 Tbsp. finely chopped stem ginger
Soak dates in rum for about 4 hours. Put egg yolks and sugar in a bowl and beat until light. Heat milk to simmering point in a saucepan then stir into egg yolks. Return the mixture to the rinsed pan and cook over low heat, stirring constantly, until thickened. Cool, stirring occasionally.
Process cottage cheese, lemon zest and juice and rum strained from the dates together in a blender or food processor until smooth then mix with the custard. Pour the mixture into a container, cover and freeze until just becoming firm. Turn into a bowl, beat well, then fold in whipped cream, dates and ginger. Whip egg whites in a bowl until stiff but not dry and fold into fruit mixture. Spoon mixture back into container. Cover and freeze until firm.
About 30 mins. before serving, transfer the ice cream to the refrigerator.
Serves 6.
