Ingredients
- Cornstarch 2 tbsp
- Milk 1L
- SpinneysFOOD unrefined raw sugar 100g
- Ground cardamom 2 tsp
- Pitted dates 450g
- Crème fraîche 250ml
- Fennel seeds 2 tsp
- Date syrup 200ml
Nutrition (Per serving)
- Calories 406
- Fat 16g
- Saturates 11g
- Protein 8g
- Carbs 78g
- Sugars 65g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Date and fennel seed ripple ice cream
Arabic 10 Mins Prep · 25 Mins Cook
- Whisk the cornstarch into 4 tbsp of milk in a small bowl and set aside.
- 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.
- 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.
- Meanwhile, place the fennel seeds in a pan and toast for 1-2 minutes until fragrant.
- 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.
- Drizzle the date syrup over and sprinkle with the toasted fennel seeds. Swirl into the soft ice cream then freeze immediately until firm.
- Remove the ice cream from the freezer 10 minutes before serving.