Yield: 8 servings (serving size: 2/3 cup)
In a sophisticated twist, the slight tang of the sour cream in this recipe is balanced by the sweet, chewy bits of date. It’s truly dreamy!
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- 4 large egg yolks
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped dates (seeds removed)
- Scald milk in a heavy saucepan over medium-high heat until tiny bubbles form around edge (do not boil). Remove from heat.
- In a medium size bowl, whisk together sugar, salt, and egg yolks. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return mixture to the saucepan and cook over medium-low heat for 5 minutes, stirring constantly.
- Prepare a large bowl filled with ice. Place saucepan in ice-filled bowl to cool the custard mixture; stir occasionally. Once cool, add the sour cream and vanilla. Cover and chill.
- Pour custard mixture into freezer can of an ice-cream freezer and freeze according to manufacturer’s instructions.
- Towards the end of the freezing process, with about 5 minutes remaining, add the chopped dates to the ice cream. If your ice cream maker does not allow for this, then when the ice cream is ready, stir in the chopped dates. The ice cream will be soft. Transfer it to a freezer container and freeze for about an hour before serving.
Adapted from a recipe in Cooking Light, June 2009