This is a high-protein custard ice cream with a unique date flavor and extra creamy texture, sweetened with delicious, nutrient-rich date syrup. I hope you enjoy!
½ cup plain whey protein powder (vanilla works in a pinch as well!)
4 large egg yolks
1 ½ tsp vanilla extract
½ tsp sea salt
Directions
Whisk the egg yolks in a small bowl and set aside.
While constantly stirring, heat the cream, salt, milk, protein powder, vanilla extract, and date syrup in a saucepan over medium heat until it is just barely simmering.
Take a little bit of the cream mixture and mix it with the egg yolk mixture to bring the temperature of the egg yolk mixture up. Then, add egg yolk mixture to the saucepan, stirring constantly until the two become one.
Cook over medium or medium low heat for 10–12 minutes until slightly thickened.
Pour the mixture into a sieve to catch any stray egg bits, then chill in the refrigerator for at least three hours.
Add the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
Optionally, while the ice cream is churning, gradually add small marble-sized balls of date paste to the mix.
Freeze your ice cream for a couple hours, then serve after about 10 minutes of thawing. Best consumed within a couple days!
If you need any help with this recipe, please feel free to reach out to us at info@ilovedatelady.com.
