Ingredients

Makes about 6 cups

　　1/2 cup sugar

　　1 tablespoon cornstarch

　　1/8 teaspoon salt

　　2 large eggs

　　2 1/2 cups milk

　　1 1/2 teaspoons vanilla

　　1 cup pitted dates, chopped fine

　　1 1/2 cups plain yogurt

　　2/3 cup walnuts, toasted tightly and chopped fine

　　

Step 1

In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla and dates and chill custard until cold.

　　

Step 2

Stir in yogurt and freeze ice cream in an ice-cream maker. Stir in walnuts. Ice cream may be made 3 days ahead.