Medjool Date Ice-Cream
350g fresh Medjool dates, pitted and roughly chopped
600ml double cream
1 vanilla pod, split and scraped
7 egg yolks
Place the dates, milk, cream and vanilla in a saucepan and bring to a gentle simmer. Whisk the egg yolks in a bowl. Remove the pan from the heat, and purée the mixture with a stick blender. Stir slowly and add the egg yolks, still stirring. Return the pan to the stove and stir over a low heat for about five minutes, until the mixture is thick enough to coat the back of a wooden spoon. Do not let it boil.
Pour the mixture into a container to cool. If you have an ice-cream maker, it can go straight in. Alternatively, put it in the freezer for two hours then stir. Repeat this twice more.
The Telegraph November 7 2013