A Cook's California

Date and Walnut Ice Cream

Richly flavored with dates and toasted walnuts, this always seems like a winter dessert to me. An easy-to-make egg custard provides the velvety base and yogurt lightens the texture making a complex and adult ice cream.

Start this recipe earlier in the day to give the custard enough time to cool completely before freezing in an ice cream maker.

½ cup sugar

1 tablespoon cornstarch

dash salt

2 large eggs

2 ½ cups milk

1 ½ teaspoon vanilla

1 cup (4-oz) pitted dates, chopped fine

1 ½ cups plain yogurt

1 cup (4-oz) walnuts, lightly toasted and chopped

In a large bowl (or 4 cup measuring cup) whisk the sugar, cornstarch, salt and eggs until well blended. In a heavy saucepan heat the milk just to boiling. Pour the hot milk into the egg mixture, whisking all the while to combine. Return the mixture to the saucepan and cook, over medium heat, stirring constantly. Bring the mixture to a simmer, never allowing it to boil, and cook for 2 more minutes stirring constantly into a thick paste. Pour the mixture back into the bowl and stir in the vanilla and dates. Let cool completely.

Stir in the yogurt and freeze in an ice cream maker. Fold in the walnuts. Serve at once or keep frozen