Date or Prune Ice Cream
Indulge in the rich, velvety decadence of Date or Prune Ice Cream, a sophisticated dessert that marries the natural sweetness of dried fruit with the creamy allure of a classic custard base. This artisanal ice cream recipe features pureed pitted dates or prunes, lending a luscious, caramel-like depth to every bite, enhanced by the warm embrace of vanilla. Perfectly balanced with hints of salt and a silky texture achieved through a carefully tempered egg yolk custard, this dessert is both elegant and irresistibly nostalgic. Whether served solo or paired with nuts or drizzle, it’s an unforgettable treat that transforms simple pantry ingredients into a luxurious frozen delight. Ideal for entertaining or satisfying a refined sweet tooth, this homemade ice cream is a celebration of flavor and artistry.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Pitted dates or prunes
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
Combine the dates or prunes with 1/2 cup of the milk in a small saucepan. Heat over medium-low, stirring occasionally, until the fruit softens and absorbs some of the liquid (about 5 minutes).
Remove the saucepan from heat and use a blender or immersion blender to puree the mixture until completely smooth. Set aside to cool.
In a medium saucepan, mix the heavy cream, remaining milk, and sugar. Cook over medium heat, stirring, until the sugar dissolves and the mixture is warm but not boiling.
In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly, to temper the eggs.
Return the tempered yolks to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract, salt, and the date or prune puree. Mix until well combined.
Pour the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 37.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
