4 egg yolks
1 cup double cream
1 cup whole milk
¼ teaspoon salt
2 tablespoons grated fresh peeled ginger root (grated with a micro grater)
¼ teaspoon vanilla essence
¼ cup finely chopped dates
Put the egg yolks into a bowl and whisk them together. Heat up the milk and cream until it’s almost simmering, then slowly drizzle it into the egg yolks whisking all the time. Return the custard to the pan and gently heat, stirring constantly until it coats the back of your spoon. Remove from the heat, return to the bowl and add the rest of the ingredients. Allow to cool completely before either freezing or using an ice-cream maker attachment on your mixer.
This ice cream is especially delicious with stewed rhubarb and strawberries, or with fruit pie. Enjoy!