Date-Ginger-Vanilla Bean Ice Cream


  • 4 Large Eggs
  • 1 qt Light Cream
  • 1/2 cup Honey
  • 1/4 tsp Salt
  • 1 Vanilla Bean, split
  • 4 oz Preserved Ginger Pieces
  • 4 oz California Dates, chopped
  • 2 cup Heavy whipping cream


  • Mix eggs, light cream, honey and salt. Scrape pulp from split vanilla and add to egg mixture. Ladle 1 cup into blender. Add ginger pieces, syrup and dates. Blend until very finely minced. Stir into remaining egg mixture. Add whipping cream, mix throughly. Chill until cold; freeze in ice cream machine.
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