Garam Masala and Medjool Date Sorbet

1 cup water
1 cup sugar
1/2 cup brown sugar
1/2 tbsp corn starch
1 tbsp salted butter, or earth balance for a vegan option
1 1/2 cups pitted medjool dates (other kinds work, too, but these are my favorite)
2 cups coconut milk
1/2- 1 tbsp garam masala (I used 1 tbsp but I love garam masala)

1/4 tsp vanilla extract

Prepare a simple syrup with the water and sugars by combining both in a medium saucepan at medium-low heat. Add butter and cook until butter is melted and sugars and corn starch are fully dissolved. Let cool slightly, then pour into blender and add rest of ingredients in order shown. Cover and refrigerate at least 2 hours, preferably overnight. Then follow instructions for your ice cream maker. Mine took 20 minutes and was luscious and creamy- like soft serve ice cream. If you prefer a firmer consistency, transfer back into airtight container and freeze for 2 hours. For best results, remove from freezer 15 minutes before serving. Shown here served with a drizzle of maple syrup.

When did you add the cornstarch? Did you add it to the sugars before heating, or did you add it when you added the butter? I think I would probably want to add it to the white sugar, but I do not know how long you are supposed to cook it.

I have two different type of garam masala, and so I'll have to choose which one to use.

Thanks for sharing!

Lars

I may give that a try. I think I will use tapioca instead of corn starch, and inverted surgar instead of sugar.

Thanks for sharing.

dcarch

Inverted sugar is less likely to crystallize when frozen, making a creamier sorbet or ice cream.

dcarch

I'm not sure about avocado and wasabi ice cream, but a friend made some bacon and jalapeno ice cream that I really liked. She made me swear not to reveal the recipe, but that was years ago.

Lars