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Date-Ginger-Vanilla Bean Ice Cream

 

 
   

 

    
  Ingredients Weight Measure
       
  Large eggs 4 ea  
  Light cream 1 Qt  
  Honey 1/2 cup  
  Salt 1/4 tsp  
  Vanilla bean, split 1 ea  
  Preserved ginger pieces 4 oz.  
  Preserved ginger syrup 1/4 cup  
  Dates, chopped 4 oz.  
  Heavy whipping cream 2 cups  
       
 

 

Directions
   
  1. Mix eggs, light cream, honey and salt
  2. Scrape pulp from vanilla and add to egg mixture
  3. Ladle 1 cup into blender
  4. Add ginger pieces, syrup and dates
  5. Blend until very finely minced
  6. Stir into remaining egg mixture
  7. Add whipping cream; mix thoroughly
  8. Chill until cold; freeze in ice-cream machine
  9. Portion with #6 scoop (2/3 cup) for each serving