Date walnut yogurt ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅛ | teaspoon | Salt |
| 2 | larges | Eggs |
| 2½ | cup | Milk |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Pitted dates; chopped fine |
| 1½ | cup | Plain yogurt |
| ⅔ | cup | Walnuts; toasted tightly and |
| ; chopped fine | ||
Directions
In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla and dates and chill custard until cold.
Stir in yogurt and freeze ice cream in an ice-cream maker. Stir in walnuts.
Ice cream may be made 3 days ahead.
Makes about 6 cups.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.