| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 32g | 18g | 46g |
| sugars | fibre | protein | salt |
| 44g | 5g | 7g | 0.10g |
As a native New Yorker with a deep-rooted love for food, I’m particularly fond of experimenting with diverse flavor profiles. The recipe that I’m going to share with you today, Date and Pistachio Ice Cream, beautifully encapsulates this desire due to its layered depths of sweetness punctuated by a balanced nuttiness.
The Versatility of Dates and Pistachios
Dates are often overlooked in the realm of desserts, considered too exotic or daring, but they provide a unique sweetness and texture that can elevate a dish from simple to sublime. Similarly, pistachios, while mostly associated with savory dishes, can provide that necessary crunch and contrasting flavor. Together, they create an ice-cream that is sweet, nutty, and utterly addictive.
Moreover, dates are rich in vitamins, minerals, and fiber, making this dessert not only mouth-watering, but also a healthier alternative to traditional ice-cream. And let’s not forget about pistachios. They are packed with antioxidants and heart-healthy fats, making this dessert an unexpected source of essential nutrients.
A Nostalgic Touch to a Timeless Classic
This Date and Pistachio Ice Cream recipe has a comforting familiarity to it. It reminds me of an up-scaled version of that classic vanilla ice cream I grew up eating on hot summer afternoons, but with a twist. Yet, at the same time, it feels novel and exciting. This dish could easily be the star at a dinner party—served alongside a slice of tangy lemon bar or a classic apple pie for a satisfying dessert course.
There’s a sort of magic in the way the subtle flavour of dates merges with the rich cream and the sweet crunch of pistachios. It speaks to my passion for captivating combinations and mirrors the diverse culinary scene I love about New York City. I hope you’ll find it as enjoyable and intriguing as I do.
What You’ll Need
- 2 cups of pitted dates
- 1/3 cup of shelled unsalted pistachios
- 1 pint of heavy cream
- 1 cup of whole milk
- 2 tablespoons of honey
- 1 teaspoon of pure vanilla extract
- 4 egg yolks
- 3/4 cup of sugar
- Pinch of salt
Method
Step One
Start by soaking 2 cups of pitted dates in hot water for about 20 minutes until they soften. After they have softened, drain them and set them aside.
Step Two
In a large saucepan, mix 1 pint of heavy cream, 1 cup of whole milk, and 2 tablespoons of honey. Heat this mixture over medium heat until it starts to simmer.
Step Three
While the cream mixture is heating, whisk together 4 egg yolks, 3/4 cup of sugar and a pinch of salt in a separate bowl until the mixture becomes pale and thick.
Step Four
Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly. Return this mixture back to the saucepan and heat it over low heat, stirring it constantly until it thickens and can coat the back of a spoon.
Step Five
Stir in 1 teaspoon of pure vanilla extract. Then, transfer the mixture into a blender, add the softened dates and blend until it becomes smooth.
Step Six
Pour the blended mixture into a large bowl, cover it, and refrigerate for at least 2 hours until it’s completely cool.
Step Seven
After the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. During the last couple minutes of churning, add 1/3 cup of shelled unsalted pistachios to get them evenly distributed.
Step Eight
Transfer the ice cream into an airtight container and freeze it until it becomes firm. Before serving, let it stand at room temperature for a few minutes to soften slightly.
Step Nine
Scoop your homemade date and pistachio ice cream into bowls or cones and enjoy!
