date ice cream vanilla with healthy natural sugars

date ice cream recipe

• 5 large egg yolks
• 300 g pitted Medjool dates
• 1 1/2 cups heavy cream
• 1 vanilla bean or 1 teaspoon vanilla extract
• 1 1/2 cups whole milk 1 vanilla bean or 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream optional
• roughly chopped pistachios

1. The bowl of your ice cream maker should be placed in the freezer
2. Mix the yolks together with a whisk and set them aside
3. Put the milk and half of the dates in a food processor and pulse until smooth
4. Continue doing so for the next three to four minutes
5. Prepare the remaining dates by roughly chopping them
6. Bring the milk and date mixture, along with the vanilla extract and roughly chopped dates, to a barely simmering temperature
7. To break up the dates into smaller pieces, use a whisk
8. (If you are going to use a vanilla bean, cut it in half lengthwise, scrape the vanilla seeds out, and then add both the bean and the vanilla seeds to the milk mixture)
9. Adjust the consistency of the egg mixture by adding some of the milk, dates, and vanilla
10. Once you've done that, transfer the mixture back to the saucepan and continue to simmer it while stirring it constantly until it thickens
11. Temperatures ought to reach 170 degrees Fahrenheit
12. Take away from the heat
13. Mix in the cream
14. Place in the refrigerator for the night to chill
15. The following day, put your previously chilled ice cream into your ice cream maker
16. To achieve the consistency of soft-serve ice cream, churn the mixture on the stir setting for 20 to 25 minutes
17. Place in a freezer-safe container, cover with parchment paper and place in the freezer for at least four hours

date ice cream

• Half a cup of granulated sugar
• One cup of water
• Seven ounces of whole dates that have had the pits removed, and a teaspoon of Kosher salt
• 1 cup of undiluted milk
• 2 cups of heavy cream, divided into 5 egg yolks, which have been lightly beaten
• A half a cup of chopped walnuts (optional)

• Put the water and sugar into a medium-sized pot and bring the mixture up to a boil
• Maintain a boil for the remaining time necessary for the sugar to completely dissolve, stirring the mixture regularly
• After adding the dates and the salt, continue boiling for another three minutes
• Take the pan off the heat and let the dates sit for five minutes so they can cool down
• Make the mixture as smooth as possible by blending it in a food processor
• Place the ingredients back into the saucepan
• The date mixture should now have whole milk and one cup of heavy cream added to it
• Place to side the remaining heavy cream by pouring it into a big bowl
• Remove from fire after the date combination has reached the point where it is just about to start to simmer after being stirred over medium-low heat
• Egg yolks should be mixed together in a small bowl using a whisk
• Continue whisking the eggs while gradually adding half a cup of the warm date mixture
• Do this until the eggs have reached the appropriate temperature
• Place eggs that have been tempered back into the pot, and raise the heat to medium
• To make a custard, give the mixture a steady stir with a heat-resistant spatula for about eight minutes, or until the mixture becomes thick enough to coat the spatula
• Take the pan from the heat and quickly transfer the contents into the large dish where the remaining heavy cream is located
• After giving it a good stir while it cools, place the custard in the refrigerator and let it chill for at least four hours and up to a full day
• Process the ice cream in accordance with the guidelines provided by the manufacturer of your ice cream maker
• After folding in the walnuts, freeze the mixture overnight

vanilla date ice cream

vanilla ice cream with date

• To accommodate a wide variety of dietary restrictions, this ice cream does not contain any sugar, oil, gluten, or dairy products
• Not only sugar-free, but also fruit sweetened
• This recipe does not call for any additional sugar; instead, the ice cream is sweetened exclusively with dates
• And there is no coconut, despite the fact that many vegan ice cream recipes call for the inclusion of coconut milk
• Due to the following two considerations, I choose to omit it from this recipe: 1) to provide an alternative for those who are allergic to coconut, and 2) to prevent the vanilla ice cream from taking on a flavour similar to coconut
• No-churn ice cream: If you already own an ice cream maker, that's awesome; feel free to use it
• However, this recipe is designed to be made without a churn, so you won't be missing out on anything if you don't have access to one
• Whole food ingredients – the foods used in this recipe are unprocessed and straightforward
• And, selfishly — I just love vanilla
• Every time, I go for vanilla flavour instead of chocolate
• With any luck, this dish will sway the opinions of some chocolate lovers

• Milk Alternatives: If you want to steer clear of any bold flavours, I suggest going with cashew, oat, or almond milk
• I used homemade oat milk
• Nut Butter: Out of all the different kinds of nut butter, cashew butter and almond butter are the ones I recommend the most because they have the mildest flavour
• Use full-fat coconut milk as an alternative to nut milk if you either have a nut allergy or simply prefer not to include nuts in your ice cream
• Dates: Since they are not hard and have a natural sweetness, Medjool dates are the best choice for this recipe
• Barhi dates are another good option
• In either case, check to be that your dates are not too hard
• In order to make the dates more manageable, soak them for a few minutes in some hot water
• Applesauce
• Vanilla Bean In an effort to get a flavour profile that was truly representative of vanilla, I used the seeds from a vanilla bean
• Extract of vanilla can also be used
• Salt

date ice cream vegan