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Date Ice Cream Recipe

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This recipe for Date Ice Cream, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wayne Ridlehoover
Added: Friday, December 31, 2004

Category:
Category:

Ingredients:  
Ingredients:  
For 6 quart churn:
11 ounces of pitted dates
water to just cover
Milk to blend
5 large eggs
2 cups sugar

Editor's suggestions:
6 cups of milk
2 packs gelatin
3 teaspoons vanilla or almond flavoring, if desired
teaspoons salt
2 pints whipping cream or evaporated milk
(Carnation or other)

Directions:
Directions:
Combine dates and small amount of water and boil until a mush. Put in blender with enough milk to blend well. Add to the rest of the ingredients you normally use for ice cream.

Editor's suggestion:
I make a custard of milk, egg yolks and sugar. Beat egg whites until stiff. Pour over hot custard and add flavoring and salt. Stir gelatin into hot mixture and blend well. Cool and put in churn, add cream and any additional milk if needed to bring mixture to fill line. Churn according to directions until slightly frozen. Pack as directed, let ripen and enjoy!

Number Of Servings:
Number Of Servings:
6 quarts
Personal Notes:
Personal Notes:
My first cousin, Sandra Corely Mitchell and I visited Alice Springs, Australia in late 1999. They make and sell ice cream at the visitors center. The lady who made it was there and I questioned her about how many/much dates to add. I adapted this to my 6 quart churn from metric measurements. When I opened my first container of date ice cream at the visitors center, I was immediately ADDICTED.

 

 

 

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