Finely grated zest and juice of 1 lemon

Instructions

1. 1

   Soak dates in rum for about 4 hours. Put egg yolks and sugar in a bowl and beat until light. Heat milk

2. 2

   to simmering point in a saucepan then stir into egg yolks. Return the mixture to the rinsed pan and

3. 3

   cook over low heat, stirring constantly, until thickened. Cool, stirring occasionally.

4. 4

   Process cottage cheese, lemon zest and juice and rum strained from the dates together in a blender or

5. 5

   food processor until smooth then mix with the custard. Pour the mixture into a container, cover and

6. 6

   freeze until just becoming firm. Turn into a bowl, beat well, then fold in whipped cream, dates and

7. 7

   ginger. Whip egg whites in a bowl until stiff but not dry and fold into fruit mixture. Spoon mixture

8. 8

   back into container. Cover and freeze until firm.