Date Walnut Ice Cream (Frozen Custard)
This date ice cream starts with a rich and creamy frozen custard, naturally sweetened with dates and flecked with crunchy walnuts.
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Equipment
- Ice Cream Maker
Ingredients
- 1 cup whole milk
- 7 oz pitted dates
- 2 cups heavy whipping cream
- 5 large egg yolks
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup light or dark brown sugar, optional
- 1 tbsp bourbon, optional
- ½ cup chopped walnuts
Instructions
- In a saucepan, combine the milk and dates. Bring just to a simmer over medium heat, then turn off the heat and let the dates soak in the hot milk for 15 minutes. Use a food processor or high powered blender to puree the dates and milk until mostly smooth. Scrape the mixture back into the saucepan.
- Whisk the cream into the date mixture, then whisk in the egg yolks, salt and vanilla. Over medium heat, bring the mixture just to a simmer again, but don't let it boil. Taste the mixture and stir in the brown sugar until dissolved, if you feel it needs more sweetness.
- Pour the ice cream mixture into a container, cover and refrigerate until thoroughly chilled.
- Churn the chilled ice cream in your ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the bourbon and the walnuts.
- Freeze the ice cream in a lidded container until firm enough to scoop, about 8-10 hours, or overnight.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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