1 can of coconut milk
3 cups of frozen wild berries
2-3 softened medjool dates
2 egg yolks
In a small bowl pour hot water over 2-3 medjool dates and let sit for about 10-15 minutes.
In a separate bowl whisk two egg yolks by hand until foamy and set aside.
Squeeze liquid from dates and add them into a medium pot with the coconut milk and frozen berries. Heat over low heat until it starts to simmer. Take off heat and add 1/4 of the liquid into the egg yolks whisking constantly.
Pour the egg yolk coconut milk mixture back into the pot and cook over low heat whisking constantly for about 5 minutes to a creamy consistency. Do not overcook.
Cool down in refrigerator. Once cooled down pour the custard into your ice cream machine and churn according to the instructions of your machine. It took 20 minutes in my kitchen aid attachment to become a delicious creamy ice cream. Store in freezer and take out 20-30 minutes before serving.