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Categories:Viewed: 2 - Published at: 5 years ago
Ingredients
- 12 dates (4 ounces, 115 g), pitted
- 1/4 cup (60 ml) dark rum
- 1 cup (250 ml) whole milk
- 2/3 cup (130 g) sugar
- Big pinch of salt
- 1 1/4 cups (310 ml) heavy cream
- 6 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 tablespoons dark rum
- 1 cup (100 g) pecans, toasted (see page 13) and coarsely chopped (see Note)
Method
- To prepare the dates, chop them into 1/2-inch (2-cm) pieces.
- Combine the date pieces with the rum in a small saucepan and bring to a boil.
- Remove from the heat and stir.
- Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).
- To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
- Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks.
- Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream.
- Mix in the vanilla and rum, then stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
- During the last few minutes of churning, add the nuts and date pieces.
