Rum, Date, and Pecan Ice Cream

A rich and flavorful ice cream, soft and easy to scoop from rum.

Servings:

Author: Leona Konkel

Dessert

American

rum Date and pecan ice cream

Instructions

1 Gently heat the dates with the rum. Let fruit soak overnight.
2 Heat milk, sugar, and salt in a heavy pot over medium heat. Place egg yolks in a
bowl. Whisk milk into egg yolks gradually, so that the egg yolks do not cook or
curdle.
3 Return the mixture to the pot. Cook over medium heat and stir constantly,
scraping the bottom, until the custard thickens and coats a spoon.
4 Pour the custard into a bowl containing the heavy cream. (Lebovitz recommends
pouring the custard through a strainer, which is a good idea if you’re concerned
it might not be smooth.) Add vanilla and rum.
5 If desired, cool mixture over an ice bath. Place ice cream mixture in the
fridge, and chill thoroughly, at least 4 hours.
6 Process in your ice cream maker according to the manufacturer's instructions.
During the last 5 minutes of churning, add dates (with soaking liquid) and
pecans.