Soak gelatine in 2 tablespoons of water. Soak dates in 1 cup of hot water for 10 minutes. When cold grind into a smooth paste. Boil milk in a thick aluminium kadai stirring all the time till it is reduced to half its quantity. Mix cornflour into a smooth paste with 2 tbsp of cold milk. Reduce heat and pour this cornflour mixture into the boiling milk, stirring all the time so that the milk does not burn. Stir till the milk becomes quite thick. Reduce heat further and add the sugar little by little, stirring all the time, till all the sugar is well incorporated and the milk is thick again. Remove from flame and allow to cool. Mix in the soaked gelatine. Beat the cream till smooth. Add essence, ground date and cream into the cooled milk mixture. Stir well, and freeze till set. (An aluminium tin with a lid is ideal for freezing ice creams.)
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