Recipe ingredients
- 1/3 cup chopped pitted dates
- 4 tablespoons rum
- 2 eggs, separated
- 1/2 cup granulated sugar
- 2/3 cup milk
- 1 1/2 cups cottage cheese
- Finely grated zest and juice of 1 lemon
- 2/3 cup cream, whipped
- 2 tablespoons finely chopped stem ginger
Recipe method
- Soak dates in rum for about 4 hours. Put egg yolks and sugar in a bowl and beat until light.
- Heat milk to simmering point in a saucepan then stir into egg yolks.
- Return the mixture to the rinsed pan and cook over low heat, stirring constantly, until thickened. Cool, stirring occasionally.
- Process cottage cheese, lemon zest and juice and rum strained from the dates together in a blender or food processor until smooth then mix with the custard.
- Pour the mixture into a container, cover and freeze until just becoming firm.
- Turn into a bowl, beat well, then fold in whipped cream, dates and ginger.
- Whip egg whites in a bowl until stiff but not dry and fold into fruit mixture.
- Spoon mixture back into container. Cover and freeze until firm.
- About 30 minutes before serving, transfer the ice cream to the refrigerator.
Other ice cream recipes:
Date ice cream recipe
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