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.
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.
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