| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | July 1994 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 2 | lg | Eggs |
| 2 1/2 | c | Milk |
| 1 1/2 | ts | Vanilla |
| 1 | c | Pitted dates; chopped fine |
| 1 1/2 | c | Plain yogurt |
| 2/3 | c | Walnuts; toasted tightly and |
| ; chopped fine |
INSTRUCTIONS
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.
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