Date Ice Cream

The Medjool dates are sweet enough that you don't need to add extra sugar. No ice cream maker required.

1. 1

   Cut the dates in half, remove the stones, then roughly chop the dates.

2. 2

   Put the dates, milk and cream in a large saucepan.

3. 3

   Add the vanilla and place over a medium heat until hot, but just before it boils (when small bubbles start to appear).

4. 4

   Turn off the heat, and leave for an hour to infuse.

5. 5

   Reheat the cream, again until small bubbles start to appear.

6. 6

   Remove the pan from the heat, and blitz with a stick blender.

7. 7

   Beat the egg yolks then slowly pour in the cream mixture, while whisking.

8. 8

   Return it to the pan and place over a low heat for 8-10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

9. 9

   Pour the custard into a freezer-proof box with a lid.

10. 10

    Cover the surface with clingfilm to prevent a skin from forming.

11. 11

    Leave to cool.

12. 12

    Once completely cool (1 ½ - 2 hours), remove the clingfilm, put the lid on the box and freeze for at least 4 hours, until firm.

13. 13

    Remove the ice cream from the freezer.

14. 14

    Turn it out of the box, cut it into chunks with a sharp knife and put them in a food processor.

15. 15

    (To help it out, pour hot water on the bottom of the box for a few seconds – it should then slip out, if not, ease around the sides with a knife. If it is rock solid and impossible to cut, leave it to soften for a few minutes).

16. 16

    Blitz in the food processor until smooth and creamy.

17. 17

    Spoon back into the box, cover and freeze again until hard, then repeat this process twice more.

18. 18

    It can be left overnight before blitzing in the food processor for the 2nd / 3rd / 4th time if needed.

19. 19

    Take the ice cream out of the freezer for 5-10 minutes before serving, to soften slightly if needed*, and dip an ice cream scoop in hot water to serve.