Ingredients

• 2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note)
• 4 cups (1 liter) whole milk
• 1/2 cup (100 g) raw cane sugar
• 2 tablespoons rose water
• 2 teaspoons ground cardamom
• 3 cups (450 g) pitted dates (Khlass or Barhi)
• 1 cup (250 ml) heavy cream or crème fraiche
• Slivered or coarsely ground pistachios, for garnish

Instructions

1. Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
2. Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
3. Churn the mixture in an ice cream maker following the manufacturer’s instructions. Serve garnished with slivered or coarsely crushed pistachios.