Ingredients
Base Ingredients
- 200 g medjool dates (or deglet noor dates)
- 296 mL milk (or cashew milk for vegan version)
- 15 mL vanilla bean paste
- ½ tsp sea salt
Egg Yolk Mixture (Optional)
- 2 large egg yolks (omit for vegan version)
Additional Ingredients
- 140 g tahini (increase to 210 g or ¾ cup if not using egg yolks)
- 355 g heavy cream (35% fat) or coconut cream for vegan version
Instructions
- Chop Dates: Chop the medjool dates into smaller chunks to facilitate easier blending and melting.
- Heat Dates and Milk: Place the dates and milk in a saucepan and heat over medium heat until the milk begins to steam and the dates soften, creating a warm, infused milk base.
- Blend Mixture: Use a stick blender or regular blender to blend the hot date and milk mixture until smooth or mostly smooth, leaving small flecks for texture. This results in a thick date paste.
- Add Vanilla and Salt: Stir in the vanilla bean paste and sea salt evenly into the date and milk paste for enhanced flavor depth.
- Temper Egg Yolks (If Using): In a small bowl, whisk egg yolks until smooth. Gradually add heaping tablespoons of the warm milk-date mixture into the yolks while whisking to temper them. Once warm, combine the egg yolk mixture back into the main milk-date mixture and whisk thoroughly.
- Heat to 165°F: Return the complete mixture to medium heat, continuously whisking until it reaches 165°F to ensure proper thickening and safety from raw eggs.
- Add Tahini: If not using egg yolks, skip the egg tempering steps but still add tahini (using extra amount if egg yolks are omitted). Stir the tahini into the warm date-milk base thoroughly to combine flavors.
- Incorporate Cream: Add the chilled heavy cream or coconut cream to the mixture and stir well to mix all ingredients. Ensure your saucepan or bowl is large enough to accommodate at least 5 cups of liquid.
- Chill Overnight: Cover the mixture and refrigerate for at least 6 hours or overnight to let the flavors meld and the base chill completely before churning.
- Prepare Freezer Bowl: Ensure your ice cream maker’s freezer bowl has been frozen for at least 48 hours. Also, keep the ice cream storage container in the freezer overnight to keep the texture.
- Churn Ice Cream: Pour the chilled mixture into the ice cream maker bowl and churn according to manufacturer’s directions, typically 20-30 minutes, until it reaches a soft serve consistency.
- Freeze to Harden: Transfer churned ice cream into the prepared frozen storage container, cover with plastic wrap, and freeze for at least 2 to 4 hours to harden completely.
- Serve: Serve the date and tahini ice cream as is, or garnish with chopped walnuts and a drizzle of chocolate for added indulgence.
Notes
- Use medjool dates for natural sweetness and creaminess; deglet noor dates work but may be less sweet.
- For a vegan or egg-free version, omit egg yolks and increase tahini to 210 g (¾ cup) to maintain creaminess.
- Heavy cream can be substituted with coconut cream for a dairy-free alternative.
- Temper egg yolks properly to avoid curdling and achieve smooth texture.
- Ensure the ice cream maker’s bowl is thoroughly frozen for optimal churning results.
- Chilling the mixture overnight is crucial for best texture and flavor development.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
