Confit date ice cream

Confit date ice cream

By
From
New Middle Eastern Food
Makes
1.5 litres
Photographer
Mark Roper

A luscious toffee-ish ice cream, with bits of chewy date folded through for textural interest.

Date confit

Ingredients

Quantity Ingredient
125ml water
125g caster sugar
250g fresh dates, pitted
100ml see method for ingredients

Ice cream

Quantity Ingredient
8 free-range egg yolks
100ml water
100g liquid glucose
50g caster sugar
1 litre cream

Method

  1. To make the date confit, bring the water and sugar to a boil in a saucepan until the sugar dissolves. Add the dates and Kahlúa and stir well. Cover the surface with a circle of baking paper to keep the dates submerged and to prevent a skin from forming during cooking. Bring the mixture back to the boil, lower the heat and simmer gently for 10 minutes until the dates are meltingly soft but not mushy.
  2. Remove the pan from the heat and allow to cool. When cold, remove the dates from the syrup, reserving both dates and syrup. Remove the skins, chop the dates roughly and sit them in a sieve to drain off excess liquid.
  3. To make the ice cream, whisk the egg yolks in an electric mixer until they are light and fluffy. Put the water, glucose and sugar into a saucepan and bring to the boil, then pour onto the egg yolks, whisking slowly as you go. Add the cream and turn off the beaters. Allow the mixture to cool completely, then pour into an ice-cream machine and churn according to the manufacturer’s instructions. At the end of the freezing process, just before it gets too stiff to churn any further, tip in the date confit and allow the paddle to swirl it briefly through the ice cream. Transfer to the freezer until ready to serve.
  4. Just before serving, pour over the reserved syrup.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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