Date Or Prune Ice Cream Recipes

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.

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium. Add dates and cook, turning often, until lightly browned on all sides, 4-6 minutes.
• Divide dates among plates. Add a few small scoops of ice cream to each. Drizzle with oil, then top with mint; season with salt.

Steps:

• Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
• In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
• Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
• Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.

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.

Steps:

• Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
• Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
• Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.