Date ice cream (oriental style)
Delicious, sweet and rich in flavours - this ice cream might not make wishes come true, but will most certainly take your taste buds on a magic carpet ride!
  • about 30 gram (1/4 cup or 4 tablespoons) cornstarch
  • 720 ml (3 cups) goat’s milk
  • 75 gram (about 2/5 cup) organic cane sugar
  • Pinch of saffron threads
  • 2 tablespoons rose water
  • 2 tablespoons ground cardamom
  • 340 gram pitted dates (Medjool is great, although Khlass is supposed to be the best)
  • 200 ml (about ⅚ cup) crème fraîche [or goat's cheese, if you prefer to go "all-in goat"]
  • (optional add-ons for the serving: a couple of tablespoons of slivered or chopped pistachios and/or some dried and unsprayed rose petals)
  1. Whisk the cornstarch into about 100 ml (less than ½ cup) of cold goat’s milk.
  2. Put the remaining goat’s milk, the sugar, and the saffron in a saucepan and place over medium heat.
  3. Bring to an almost-boil and slowly whisk in the cornstarch-milk slurry. Keep the base on the heat for about five minutes or so, whisking occasionally, until it has thickened and no flavour trace of the corn starch remains.
  4. Remove from the heat and add the rose water and the cardamom. Let cool down.
  5. Put the dates and the crème fraiche [or goat's cheese] in a food processor. Process well, adding about 240 ml (1 cup) or more of the milk base, and continue until the mixture is creamy and smooth.
  6. Pour in a bowl, adding any remaining milk base, and whisk well.
  7. Let chill in your refrigerator for at least a couple of hours and preferably overnight.
  8. Churn in your ice cream machine (or, if you have none, still-freeze in your household freezer).
  9. Before storing the ice cream in your freezer, pour in a freezer-safe container, cover with plastic film and put on a lid.
The name of the ice cream in Arabic is Buza ‘Ala-Tamr