A rich and flavorful homemade ice cream
Ingredients:
For the Dates:
- 12dates(4 ounces, pitted)
- ¼cupdark rum
For the Ice Cream:
- 1cupwhole milk
- 2/3cupgranulated sugar
- Large pinch of salt
- 1¼cupsheavy cream
- 6egg yolks
- ½teaspoonvanilla extract
- 2tablespoonsdark rum
- 1cupmaple-glazed pecans(below)
For the Maple-Glazed Pecans:
- 1/3cupmaple syrup
- 1cuppecans(toasted and coarsely chopped)
- Big pinch of salt
Directions:
- 1. To prepare the dates, chop them into ½-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).
- 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.
- 3. In a separate 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.
- 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 int he vanilla and rum, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator.
- 5. Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the pecans, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled. Chop maple-glazed pecans coarsely.
- 6. Freeze the custard mixture in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the wet pecans and date pieces.
Recipe Notes:
Nutritional values are based on the whole recipe
Nutrition:
Calories: 3463kcal
Fat: 218g
Saturated fat: 89g
Cholesterol: 1603mg
Sodium: 603mg
Potassium: 1861mg
Carbohydrates: 306g
Fiber: 16g
Sugar: 268g
Protein: 42g
Vitamin A: 127.6%
Vitamin C: 3.5%
Calcium: 82.8%
Iron: 35.1%
HELP!!!
I tried to make this but failed! Don’t know what happened as I have made 2 of your fabulous ice cream creations to the letter before (Mint & Vanilla Bean) and they have both worked out so well. I noticed that the Vanilla Bean ice cream recipe has 6 egg yolks but you say in this recipe that there is an extra egg yolk. Does that mean there are 7 egg yolks instead of the 6 that are in this one? I want this ice cream so bad!!! I don’t know what I’m doing wrong… it never churned properly. It stayed liquid. Help!! :) (PS: love your recipes!!! They are a hit at Matilda on Broadway!!)
Thanks!
I made this with raisins instead of dates, and it was delicious! The proportions are perfect – just the right amount of rum. The ice cream base is my new favorite. It’s not too rich or too sweet. Be sure to toast the pecans as instructed. They are a perfect addition to the rum and raisins. This recipe will definitely go in my keeper pile. Thank you!
I just got the kitchen aid attachment and luckily found your site soon after! I made the mint chocolate chip but I substituted the chips for Oreos and made my version of mint cookies and cream which came out amazing!! This is next on my list but I have one question I’m trying to get away from dairy is it possible to use a substitute?
Hi Dani, Yikes, I’m not sure how you could replace the dairy in homemade ice cream. If you find a successful substitute, please stop back and share!
What could I substitute for the rum? Would it still taste good without the rum flavor?
Hi Mak, If you prefer not to use rum, then I would just omit it. I obviously think it tastes the best with rum, but you can make the ice cream without it. There really isn’t anything else that has the same flavor. For soaking the dates, just use water.
Can I make it without the dates?
You can if you’d like.
I just got an ice cream maker so I was excited to try out some recipes and this was the first one I made. It was delicious! Mind you, I didn’t have dates so I omitted that part and used walnuts instead of pecans because that’s what I had, but I was very happy with how it turned out. delicious!
I love this recipe with the dates. I’m originally from South Africa and we are crazy about Rum & Raisin ice cream. But I love the combination of the dates and the rum instead of the raisins. Nice.