Recipes: FRESH DATE ICE CREAM

900ml milk
2 eggs
2 egg yolks
1 ½ teaspoons vanilla
3 ½ tablespoons corn flour dissolved in 4 tablespoons cold water
½ cup sugar
500g fresh or frozen ripe dates without skin, stones nor date caps
2 ½ teaspoons cardamom powder
1 cup thick cream - 250cc
2 tablespoons rose water – optional or
2 tablespoons Debs (date syrup)
½ cup chopped walnuts roasted

Topping:
¼ cup Debs (date syrup)
a few sliced dates

1. 1. Heat the milk on low heat until it is about to boil. Remove from heat and allow to slightly cool until it is lukewarm.
2. Meanwhile, beat eggs, egg yolks and the sugar in a heat proof glass bowl or a metal bowl. Once the mixture is homogenous, add milk and the corn flour dissolved in water. Place the bowl on a saucepan containing boiling water. Stir constantly with a wooden spoon over low heat until the mixture thickens and coats the back of the spoon.
3. Remove from heat. Stir in vanilla, rosewater and cardamom powder. Allow to slightly cool.
4. Cover with plastic wrap. Cool in the fridge for 30 min. or until it is cool or place the bowl in a larger bowl containing ice and cold water. Stir constantly until the mixture has cooled to room temperature.
5. Pour into a food processor. Process with dates until it is homogenous.
6. Process in an ice cream maker. If not available, freeze for 45 min. or until it starts to freeze.
7. Whip the cream until it forms a peak. Fold into the frozen mixture. Freeze for 45 min. and beat it one more time.
8. Pour into the freezing serving dish. Stir in half of the nuts, sprinkle the top with the rest. Tightly cover and freeze overnight.
9. Remove the ice cream from the freezer right before serving. Serve with Debs (date syrup) and dates.