Servings: 6 – 8

Ingredients

• 70ml the Australian Carob Co. Carob Syrup
• 200g of dates
• 600ml whipping cream
• 300ml milk
• ½ tbsp vanilla essence
• 6 eggs yolks
• A pinch of salt

Instructions:

1. Roughly chop the dates.
2. Place the dates, cream, milk and vanilla essence in a saucepan and simmer over low heat, stirring continuously. Remove pan from heat and purée the mixture with a blender.
3. In a separate bowl, whisk the egg yolks with the salt. Then, slowly stir the yolks into the pan and return it to the stove. Cook over low heat for 5 minutes, until the mixture is thick enough to coat the back of a spoon.
4. Pour the mixture into a container, cover it with plastic wrap (so it doesn’t form a skin) and leave to cool. To speed up the process, place mixture bowl in cold water. Then pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
5. If you do not have an ice cream maker, you can freeze the mixture for 2 hours, stir it and repeat this process twice before serving.