BUZA ‘ALA-TAMR
ARABIAN GULF
Before sugar became commonly available, dates were an important sweetener in Arabia, and even though this date ice cream must be a recent addition to the Arabian culinary repertoire, it makes use of dates as the main sweetener just as they did at the advent of Islam and for long after. This means a lot less sugar in the ice cream, which makes it ideal for those who need to cut down on sugar but still want something sweet.
MAKES 1½ QUARTS (1.5 LITERS)
2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note)
4 cups (1 liter) whole milk
½ cup (100 g) raw cane sugar
2 tablespoons rose water
2 teaspoons ground cardamom
3 cups (450 g) pitted dates (Khlass or Barhi)
1 cup (250 ml) double cream or crème fraîche
Slivered or coarsely ground pistachios, for garnish
1. Whisk the cornstarch into ¼ cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3¾ cups (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstach/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
2. Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
3. Churn the mixture in an ice cream maker following the manufacturer’s instructions. Serve garnished with slivered or coarsely crushed pistachios.
NOTE: If you are going to use salep, add it little by little as you are bringing the milk to a boil, then continue as with the cornstarch.