I've been on a bit of a garam masala kick lately, ever since I saw Lukas Volger's idea for Garam Masala Toast. I tried making garam masala cinnamon buns, garam masala date bars, and garam masala cookies. I was beginning to wonder what was wrong with me. None of these recipes were turning out right. The cinnamon buns hadn't risen enough, the crust for the date bars had cooked unevenly, and the cookies were crisp and not pillowy enough for my liking. Turns out that this little bottle was trying to tell me something. It had a destiny to fulfill. And it's destiny was to become...
Garam Masala and Medjool Date Sorbet
1 cup water
2 cups coconut milk
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)
1/2- 1 tsp garam masala (I used 1 tsp but I love garam masala)
1/4 tsp vanilla extract
In a medium saucepan over medium-low heat, combine water, coconut milk, sugars, cornstarch, and butter. Cook until melted and 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. Shown here served with a drizzle of maple syrup.