Date Or Prune Ice Cream Recipes

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DATE ICE CREAM (BUZA 'ALA-TAMR)



Date Ice Cream (Buza 'Ala-Tamr) image

Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dessert     Frozen Dessert     Chill     Ice Cream     Date     Pistachio

Yield Makes 1 1/2 quarts (1.5 liters)

Number Of Ingredients 8

2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note)
4 cups (1 liter) whole milk
1/2 cup (100 g) raw cane sugar
2 tablespoons rose water
2 teaspoons ground cardamom
3 cups (450 g) pitted dates (Khlass or Barhi)
1 cup (250 ml) heavy cream or crème fraiche
Slivered or coarsely ground pistachios, for garnish

Steps:

  • Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
  • Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
  • Churn the mixture in an ice cream maker following the manufacturer's instructions. Serve garnished with slivered or coarsely crushed pistachios.

DATE OR PRUNE ICE CREAM



Date or Prune Ice Cream image

A delicious and simple to make non-dairy ice cream that I devised by combining ideas from recipes in "The Natural Way" cookbooks by Mary-Anne Shearer.

Provided by Healthnutty

Categories     Frozen Desserts

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (400 ml) can coconut cream (chilled)
250 g pitted dates (fresh or dried)
30 ml raw honey
30 ml fresh lemon juice (1/2 a lemon)
1 1/4 ml salt

Steps:

  • If using dried dates, add 30 ml warm water and chop with the metal blade in a food processor.
  • Add all the other ingredients and process until smooth.
  • Freeze in ice cream machine or freeze for about an hour in a freezer proof container, beat or process again, freeze and process again after another hour.
  • If using fresh dates, put all the ingredients in the processor at the beginning. The dates can also be replaced by 250g soft pitted prunes.
  • If unable to process during the freezing process, merely freeze in a narrow container and cut slices to serve.

Nutrition Facts : Calories 447.4, Fat 22.1, SaturatedFat 19.4, Sodium 211.7, Carbohydrate 66.6, Fiber 7.8, Sugar 56.1, Protein 4.9

PRUNE AND CARAWAY ICE CREAM



Prune and Caraway Ice Cream image

Categories     Milk/Cream     Vodka     Ice Cream Machine     Dessert     Frozen Dessert     Prune     Caraway     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 quarts

Number Of Ingredients 9

6 cups half-and-half (48 fluid ounces)
2 tablespoons caraway seeds, toasted
3/4 pound dried pitted prunes (dried plums; 2 cups)
1 cup vodka (8 fluid ounce)
1 1/2 cups sugar
8 large egg yolks
2 teaspoons vanilla
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring half-and-half with caraway seeds just to a boil in a 3-quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes.
  • While caraway seeds steep, simmer prunes, vodka, and 1/2 cup sugar in a 1-quart heavy saucepan, partially covered, until prunes are tender, about 15 minutes. Cool slightly, then purée mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth.
  • Whisk together yolks and remaining cup sugar in a bowl, then add half-and-half (do not strain) in a stream, whisking. Pour custard into 3-quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170°F on thermometer, about 8 minutes. Immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in prune purée and vanilla. Chill, stirring occasionally, 30 minutes.
  • Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer to harden, about 12 hours.

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