📖 Recipe
Rum, Date, and Pecan Ice Cream
A rich and flavorful ice cream, soft and easy to scoop from rum.
Ingredients
- 4 oz dates chopped
- ¼ cup dark rum
- 1 cup milk I used 2%
- ⅔ cup sugar
- a pinch of salt
- 1 ¼ cup heavy cream
- 6 egg yolks
- ½ teaspoon vanilla
- 2 tablespoons dark rum
- 1 cup toasted pecans
Instructions
- Gently heat the dates with the rum. Let fruit soak overnight.
- 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.
- Return the mixture to the pot. Cook over medium heat and stir constantly, scraping the bottom, until the custard thickens and coats a spoon.
- 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.
- If desired, cool mixture over an ice bath. Place ice cream mixture in the fridge, and chill thoroughly, at least 4 hours.
- 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.
Notes
Adapted from The Perfect Scoop (affiliate link)
barb c says
I notice in the recipe it says to add the rum in 2 places. Once with the dates and then later with the vanilla. Should I spilt the rum between the 2?
Leona Konkel says
You soak the dates in 1/4 cup (4 tablespoons) of rum, but add an additional 2 tablespoons of rum to the custard along with the vanilla. The 1/4 cup of rum that you combined with the dates is added at the very end, along with the fruit and pecans.