Definitely an adults only indulgence with a hint of Christmas about it from the brandy…
- 100 g dates, sliced to a thickness depending on preference
- scant half cup of boiling water
- 200 mL of cream
- 600 mL of vanilla custard
- 1 heaped (or heaping depending on your country of origin) dessert spoon of honey
- 3 dessert spoons of brandy
- 1 ice cream machine
- Place your dates in a small bowl and pour the boiling water over them. Stir and mash a bit with a spoon. Once they have cooled to luke warm place them in the fridge to cool down completely.
- In a larger bowl, mix all the ingredients together.
- Place in the freezer for 30 minutes for everything to become very cold.
- Place in your ice cream maker and run according to the manufacturers instructions. On mine it is 40 minutes.
- Eat immediately if you like your ice cream semifreddo or freeze for another 1-3 hours depending on preference.
I must admit that I was intrigued by a Delia Smith ice cream recipe that used store-bought custard so I tried that out for this recipe as I didn’t have time to wait for home-made custard to cool completely. It tasted just as good as if the custard had been home-made so seems to be a very good cheat’s trick. You can however make your custard from scratch as I will probably do most times.
If you don’t have an ice cream maker, don’t despair. You could either buy a good quality vanilla ice cream, leave it on the bench for 15 minutes, stir through the flavouring ingredients and refreeze. Or, make the full ice cream recipe and just take it out of the freezer about every hour, give it a stir and replace, until the ice cream is frozen. Not quite as good as a machine but much better than no home-made ice cream!