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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep5 - Imqaret with Orange Blossom Ice Cream

Team:Anna & Jordan


Prep:1 hour (+ freezing)

Cook:1 hour 20 mins




Rice bran oil, for deep frying

Icing sugar, to dust


Ice Cream

600ml thickened cream

375ml milk

1 vanilla bean, seeds scraped

9 egg yolks

220g caster sugar

3 tbs orange blossom water



200g pitted dates, chopped finely

125ml water

1 tbs orange blossom water

1 tbs pernod or anisette liqueur

finely grated zest of 1 orange

finely grated zest of 1 mandarin

finely grated zest of½a lemon

1 tsp mixed spice

¼tsp ground cloves



250g plain flour

25g caster sugar

50g butter

1 egg, lightly beaten

1 tbs pernod or anisette liqueur

1 tbs orange blossom water

1-2 tbs water


Candied Orange Zest

1 large orange

200g caster sugar

100ml water



  1. To make ice-cream, stir cream, milk, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Cool slightly.
  2. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan.
  3. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Stir in orange blossom water.
  4. Churn in an ice-cream maker according to manufacturers instructions.
  5. To make filling, place all ingredients in a saucepan over medium heat. Bring to a boil. Simmer, covered, stirring occasionally, for about 10 minutes or until dates break down and mixture is thick. Remove from heat. Cool completely.
  6. To make pastry, process flour, sugar and butter until combined. Add remaining ingredients and pulse until just combined to form a crumbly dough. Turn out onto a lightly floured surface and knead to form a smooth dough. Shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  7. To make candied orange, using a vegetable peeler, thinly peel skin from orange and cut into thin strips (alternatively use a zester).
  8. Place in a small saucepan of cold water and bring to the boil. Drain. Place sugar and water in a small saucepan over low heat and stir, without boiling, for 8-10 minutes or until sugar dissolves.
  9. Add zest strips and simmer over lowest heat for about 30 minutes or until translucent. Drain and transfer to a rack to cool.
  10. Divide pastry in half. Roll out each half into a 2mm-thick, 50cm x 10cm rectangle.
  11. Spoon cold filling lengthways down centre of each rectangle, approximately 4cm wide (so that you have a 3cm border down each side). Fold one side of the pastry into centre over filling. Repeat with other side.    
  12. Cut on the diagonal into 5cm-wide diamonds. Lightly score each diamond with three lines.
  13. Deep fry imqaret in small batches until golden and crisp. Drain on absorbent paper.
  14. Dust imquaret with sifted icing sugar. Serve with ice cream. Decorate with candied orange zest.