This is the perfect date ice cream. Ha ha…er, sorry about that. Ahem. Anyway, sweet dates and rum make a good duo, but having lived in San Francisco for many years, where it’s often whispered that there’s no better way to liven up a pairing than by adding a third element, I offer you this ménage à trois of flavors in one sybaritic ice cream. Be careful when heating the rum and dates: The rum can flame up, so keep an eye on the action before it gets too hot to handle.
Feel free to substitute 1 cup Wet Pecans (page 198) or 1 cup Spiced Pecans (page 197) for the toasted pecans.
Recipe information
Yield
makes about 1 1/4 quarts (1 1/4 liters)
Ingredients
Dates
Ice Cream
Preparation
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the nuts and date pieces.
