Coconut And Date Ice Cream Handmade And Eggless Recipes

DATE ICE CREAM (BUZA 'ALA-TAMR)

Steps:

• Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
• Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
• Churn the mixture in an ice cream maker following the manufacturer's instructions. Serve garnished with slivered or coarsely crushed pistachios.

EGGLESS COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
• Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
• NOTE:.
• If you bring the liquids to a simmer is makes a smother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.

COCONUT AND DATE ICE CREAM (HANDMADE AND EGGLESS)

Steps:

• Churn dates in a food processor with a little coconut milk.
• Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
• Mix the balance coconut milk and sugar in a pan.
• Add the date paste and bring to a boil over medium heat.
• Add the cornflour paste when it comes to a boil.
• Reduce the flame and simmer for 2-3 minutes stirring.
• Keep aside to cool.
• Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
• Take it out of the freezer and keep at room temperature.
• Beat cream over ice till light and fluffy.
• Beat the set ice cream too.
• Add the cream to this and mix well.
• Refreeze for 6-7 hours or overnight again.