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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