Date Ice Cream (Buza ‘Ala-Tamr)
A luxurious Middle Eastern ice cream combining the natural sweetness of dates with aromatic cardamom and rose water, finished with a crunchy pistachio garnish. This creamy dessert transforms traditional ingredients into a sophisticated frozen treat.
Ingredients
- •2 tablespoons cornstarch
- •4 cups whole milk
- •½ cup raw cane sugar
- •2 tablespoons rose water
- •2 teaspoons ground cardamom
- •3 cups pitted dates
- •1 cup heavy cream
- •¼ cup pistachios
- •for garnish
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
10 min
- 3.
Churn the mixture in an ice cream maker following the manufacturer's instructions. Serve garnished with slivered or coarsely crushed pistachios.
30 min
