Do you love ice cream, coffee and Barhi Dates?
Then this recipe is just for you!
Barhi Dates are so much more than just a tasty treat. Their creamy texture and caramel flavor add a mouthwatering taste to this ice cream recipe.
- 2 cans of full-fat coconut milk
- 1/4 cup ground coffee
- 15 softened Barhi dates
- 4 egg yolks
In a small bowl pour hot water over Barhi dates and let sit for about 10-15 minutes.
In a separate bowl whisk four egg yolks by hand until foamy and set aside.
Squeeze any excess liquid from the dates and add them into a medium pot with the coconut milk and ground coffee. Simmer over low heat until dates are dissolved. Take off heat and add 1/4 of the liquid into the egg yolks whisking constantly.
Pour the egg yolk coconut milk mixture back into the pot and cook over low-medium heat whisking constantly for about 5 minutes to a creamy consistency. Do not overcook.
Strain through a sieve and cool down in refrigerator. Once cooled down pour the custard into your ice cream machine and churn according to the instructions of your machine. It took 20-30 minutes in my kitchen aid attachment to become a delicious creamy ice cream. Store in freezer and take out 20-30 minutes before serving.
The Date Difference
Dates are a healthy alternative to refined sugars. Added sugars form free radicals in blood that oxidize LDL cholesterol while Date antioxidants reduce the oxidation of LDL cholesterol. Added sugars can raise triglyceride levels and Date antioxidants lower triglyceride levels. Antioxidants in Dates make the difference, as Date sugars do not turn into fat.
Learn more about our Barhi Caramel Flavored Dates Here!