dates palm ice cream - pecans

40 g pecans

8 Medjool dates (about 220 g with core)

25 cl whole milk

1 tbsp freeze-dried coffee (optional)

20 cl cream

20 g sugar

25 g pecans

25 g icing sugar

2 dates

Chop the 40 g pecans with a knife.

In a small frying pan, roast them, without fat, until they become a little toasted.

De-router the dates. Cut them into pieces.

Heat the milk with the pieces of dates.

Remove from heat. Add coffee and toasted pecans. Mix. Cover and let stand for about 1 hour and 30 minutes. Mix finely and store for at least 2 hours in the refrigerator.

Crush the 25 grams of pecans.

In a small frying pan, heat icing sugar and pecans. Cook, stirring often until sugar has melted and coat with pecans. Transfer to baking paper. Allow cooling.

Put the 2 dates in the freezer so that they can be cut into very small pieces.

Climb the cream and sugar into whipped cream not too firm.

The cream should be very cold, having stayed at least 24 hours in the refrigerator or 15 minutes in the freezer. To make the cream easier, put the container and the whisker in the freezer for a few minutes.

Gently add it to the dates/milk/pecan mixture.

Switch to an ice cream maker, if you have one, then add the 2 dates reserved in the freezer and cut into very small pieces as well as the caramelized pecans.

0u leave in small pots adding a few small pieces of dates and some caramelized pecans.

This ice cream supports being made without an ice cream maker, frozen directly in small pots because it is quite rich in cream. It is best tasted quickly, like all homemade ice creams.

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