| 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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