Ingredients
1/3 cup chopped pitted dates
4 tablespoons rum
2 eggs, separated
1/2 cup granulated sugar
2/3 cup milk
1 1/2 cups cottage cheese
Finely grated zest and juice of 1 lemon
2/3 cup cream, whipped
2 tablespoons finely chopped stem ginger
Soak dates in rum for about 4 hours. Put egg yolks and sugar in a bowl and beat until light. Heat milk
to simmering point in a saucepan then stir into egg yolks. Return the mixture to the rinsed pan and
cook over low heat, stirring constantly, until thickened. Cool, stirring occasionally.
Process cottage cheese, lemon zest and juice and rum strained from the dates together in a blender or
food processor until smooth then mix with the custard. Pour the mixture into a container, cover and
freeze until just becoming firm. Turn into a bowl, beat well, then fold in whipped cream, dates and
ginger. Whip egg whites in a bowl until stiff but not dry and fold into fruit mixture. Spoon mixture
back into container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6.
