آيس كريم بالتمر وبذور الشمر

Arabic 10 Mins Prep · 25 Mins Cook

1. Whisk the cornstarch into 4 tbsp of milk in a small bowl and set aside.
2. Place the remaining 940ml of milk and sugar in a saucepan and slowly bring to a boil. Gradually add the cornstarch mixture while whisking, and simmer for 10 minutes or until thickened. Remove from the heat and add the cardamom.
3. Place the dates in a food processor, add the thickened ice cream mix and process until creamy. Stir in the crème fraîche. Refrigerate for 1 hour.
4. Meanwhile, place the fennel seeds in a pan and toast for 1-2 minutes until fragrant.
5. Churn the ice cream mixture in an ice cream machine, or divide it between two large zip-top bags and freeze on a baking tray until firm. Once frozen, break into pieces and blitz in a blender or food processor until smooth. Pour into a freezer-proof container.
6. Drizzle the date syrup over and sprinkle with the toasted fennel seeds. Swirl into the soft ice cream then freeze immediately until firm.
7. Remove the ice cream from the freezer 10 minutes before serving.

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