Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes. Stir in the milk, 1/4 cup of honey, cinnamon, ginger and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge - about 5 minutes. Stir in walnuts, dates and currants. Sweeten with additional honey if desired. Serve warm in bowls and top with the ice cream or whipped cream if desired.