Dates are very addictive! I could sit and eat a whole 16 oz container...because to me they are better than candy, and just as sweet. I love them in desserts, and I wanted to incorporate them into ice cream for a sweet addition to the frozen dessert. I have used them in ice cream before, but if you simply stir in halved dates, they turn into hard little rocks. So I was wondering if I could create a caramel like swirl of date ribbons through some ice cream and have it remain creamy in the freezer. I love caramel, but not all of the unhealthy sugars that come with it, so I thought this would be a more healthful version. I was going to make a smooth ice cream base to begin with and have it be simple vanilla, or maybe orange, but I love coconut so much that I decided that I would use my toasted coconut base to compliment the dates. I wanted to flavor the dates with citrus, since they are so sweet that they needed a little tart, so I added orange and lemon zest as well as juice to the dates to give it that something extra. Now, since liquor retards ice crystals from forming, I decided that adding a bit to the dates would be a good idea to keep them soft once the ice cream was in the freezer. I was going to add rum, but I didn't have any...however I have plenty of bourbon, so I decided it would have to do...but that was ok, since I prefer bourbon! So I made my experiment...and waited until this morning to try it, so that it would be at the perfect consistency for scooping...and the first thing out of my mouth was OHHHHH MYYYY GOSHHHH...THIS IS SOOO GOOD! I say this a lot, but I can honestly say that this is the best ice cream I have ever made! Sooo good, and you have to try making it! You will want to eat a huge bowl...don't plan on it lasting more than a day!
Toasted Coconut Vanilla Bean Ice Cream with Date Citrus Bourbon Swirl
2 3/4 cups organic full fat coconut milk
1/2 cup honey
2 tsp pure vanilla extract
1 vanilla bean
1/2 tsp sea salt
2 cups toasted shredded unsweetened coconut
2 cups soft dates
1/4 cup bourbon
juice of 2 oranges and zest of one
juice and zest of one lemon
2 Tbsp honey
1/2 tsp sea salt
Combine coconut milk, honey, and vanilla extract in a food processor. Slit the vanilla bean lengthwise with a sharp knife. Scrape the seeds from the vanilla bean and reserve the pod for another use (such as placing in a jar of sugar to give it a lovely flavor). Add seeds to to the food processor along with the salt and process to blend. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer). Meanwhile, while the ice cream is churning, combine dates, bourbon, orange juice, and zest, lemon juice and zest, honey, and sea salt in a glass bowl. Microwave for 30 seconds, or until warm. Pour the mixture into a food processor and process until the consistency of caramel. Remove from food processor and set aside until ice cream is finished. When ice cream is done freezing, stir in toasted coconut, and pour half into a tupperware container. Then top with about half the date mixture and swirl with a knife. Pour remaining coconut ice into the container, and top with remaining date mixture swirling with a knife. Place in the freezer for at least a few hours, or preferrably overnight to ripen for best results. Makes about 4+ cups of delicious ice cream!
