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A creamy no-churn date ice cream swirled with rich date syrup and toasted fennel – a killer combination!

DATE RIPPLE ICE CREAM WITH FENNEL SEEDS

Prep time: 10 minutes
Cook time: 25 minutes
Make: 2 L

Date Ice Cream:
2 tbsp cornstarch
1L milk
100g Natura Sugars Light Muscovado Sugar
2 tsp ground cardamom
450g pitted dates
250ml creme fraiche

Date and Fennel Ripple:
2 tsp fennel seeds
200ml date syrup

Whisk the cornstarch into 60ml of the milk in a small bowl and set aside. Place the remaining 940ml milk and sugar in a saucepan and slowly bring it to the boil. Slowly add the cornstarch mixture while whisking and simmer for 10 minutes or until thickened. Remove from the heat and add the cardamom. Place the dates in a food processor, add the thickened ice cream mix and process until creamy. Stir in the creme fraiche. Refrigerate for 1 hour.
In the meantime, place the fennel seeds in a pan and toast for 1-2 minutes until fragrant.
Churn the mixture in an ice cream machine or alternatively, divide between two large ziplock bags and freeze on a baking tray until firm. Once frozen, break into pieces and blend in a blender or food processor until smooth. Decant into a freezer proof container. Drizzle over the date syrup and sprinkle over the toasted fennel seeds. Swirl into the soft ice cream then freeze immediately until firm. Remove the ice cream from the freezer 10 minutes before serving.