Date ice-cream has to be one of the easiest (and most delicious) ice creams you’ll ever make. I got this recipe from my mother-in-law years ago, and have been making it ever since, and living in the UAE, making dishes containing this luscious ingredient makes total sense. The best thing is, all the sugar in this dessert comes from the dates themselves, so there’s no need to add extra sweetness. I love the slight liquorish-y notes that the anise seeds bring, although you can skip it entirely if you wish. Use any dates you fancy from Medjool to Sagai to Deglet noor – all will work beautifully here. Serve the ice-cream on its own, or top with walnuts or pistachios for some extra decadence.

Ingredients

• 300 ml milk
• 200 ml cream
• 300 grams dates – soaked in hot water to loosen the skins, then peeled, pitted and chopped
• 1 teaspoon anise seeds

Instructions:

1. Start by soaking the dates in hot water to loosen skins. Remove the skins, then remove the pits and chop the dates into smallish pieces. Set aside
2. Combine the milk, cream, and anise seeds in a saucepan. Bring to a gentle simmer and remove from heat.
3. Add the dates into the milk and cream mixture. start mashing the dates gently with a fork. You’ll see that the mixture starts to turn a light brown color while the sugar from the dates starts releasing while you mash. You’ll still want some pieces of dates in there for texture, so make sure the mixture stays chunky and a bt rough.
4. Cover the mixture and place it in the refrigerator to chill for at least 1-2 hours, or until completely cold. This step helps the flavors to meld together and ensures a smoother texture in the final ice cream.
5. Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
6. Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, then cover with a lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer and let the ice cream firm up for at least 4-6 hours, or overnight.
7. Serve: Once the ice cream is fully frozen, scoop it into bowls or cones and enjoy! You can garnish with additional chopped dates or nuts if desired.
8. Any leftover ice cream can be stored in the freezer for up to 2 weeks. Just make sure to keep it in an airtight container to prevent freezer burn.

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