Date syrup is not only a nutritionally dense sweetener with healthy minerals – potassium, calcium, magnesium – it’s delicious, too. This recipe uses date syrup to flavor and sweeten the custard base. Date syrup is also great drizzled on vanilla ice cream, plain yogurt and oatmeal.
Ingredients
- 4 egg yolks
- 1/2 cup date syrup
- 1 cup milk
- 1 1/2 cups heavy cream
- Dash salt
- 6-8 dates, chopped
About this recipe
Makes about 1¼ quarts Date syrup is a rich, caramelly sweetener made from dates, so unlike sugar, it includes nutrients and vitamins. Date syrup is delicious on pancakes, as a sweetener for coffee or whipped cream, and can be used in place of honey or corn syrup in some recipes.
Instructions
Place ice cream container in freezer 24 hours before you plan to make ice cream. Whisk together egg yolks, date syrup and salt until well blended. In a heatproof liquid measuring cup, heat milk in microwave or over low heat until bubbles start to form around edges. Pour hot milk in a slow drizzle over yolk mixture, beating constantly. Return mixture to low heat and cook, stirring constantly, until slightly thickened. Be careful not to let it come to a full boil or it will curdle. Pour into a bowl and stir in heavy cream. Refrigerate until cold.
Freeze in ice cream maker. Halfway through churning, add chopped dates. You can eat this right away (it will be more like soft serve) or pack into a container, cover well, and freeze for two hours.
