adapted from The Perfect Scoop by David Lebovitz
Yield: about 1 1/4 quarts
Ingredients:
12 dates (4 ounces, 115 g) pitted
1/4 cup (60 ml) dark rum (I used Captain Morgan's Spiced 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 (I used Captain Morgan's Spiced Rum)
1 cup Pecans, toasted
Preparation:
To prepare the dates, chop them into 1/2 -inch 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 warm 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 manufacturer's instructions. During the last few minutes of churning, add the nuts and date pieces.