It’s summer, and that means Ice Cream!
This is a particularly rich and creamy ice cream, which works equally well on by itself, or accompanying cake or pudding. So if it’s not summer where you live, don’t let that stop you trying it. Seriously, what’s the point of indoor heating if we can’t have ice cream in the middle of winter.
Makes about 1.5 litres.
Basically making ice cream is like making custard, and then freezing it.
Mix a couple of tablespoons of milk with the cornflour in saucepan and stir until smooth. Boil or nuke the rest of the milk and cream, then add to the milk/cornflour mix. Bring to boil, then let cool.
Beat sugar, egg yolks and salt until thick and creamy, add about 1/4 of the milk and mix together, then pour this back into the to saucepan and heat on medium, stirring continually until mixture thickens slightly. Take off the heat and allow to cool to room temperature. Stir in vanilla. Pour into suitable container and refrigerate.
(I often use a vanilla pod, which I heat with the milk and cream, and then slice lengthwise and scrape the seeds into the mix. But this time I just used vanilla extract.)
Sticky Date mix:
1/4 cup brown sugar
1 cup water
1 tsp butter
1 cup roughly chopped dates
Place sugar, water, and butter in saucepan and bring to boil. Turn heat down to medium, stir until sugar is dissolved, and add dates. Continue to simmer, stirring occasionally until the dates are gooey and caramelized. Cool.
Start churning the vanilla cream mixture in ice cream maker as per instructions. When it is just over halfway churned, add 1/2 the sticky date mixture, and continue churning. Then, when transferring ice cream to a container for freezing, fold in the rest of the sticky dates so that they form ripples of caramelized goo.
Freeze until needed. Eat.