Ingredients

The following ingredients have 4 Servings
  • 8 ounces Medjool dates (about 14)
  • pitted and coarsely chopped
  • 1 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • Nonstick cooking spray
  • 1/2 gallon vanilla ice cream

Instruction

  • The day before serving the ice cream, in a small heavy saucepan, bring the dates and 2/3 cup water to a boil over high heat
  • Reduce the heat to medium and simmer for about 3 minutes, or until the dates are tender and the liquid has evaporated
  • Remove from the heat
  • Meanwhile, in a medium heavy saucepan, heat the brown sugar and butter over medium heat, stirring almost constantly, for about 5 minutes, or until the sugar dissolves and the mixture comes to a simmer
  • Carefully stir in the cream and bring to a boil
  • Simmer for about 7 minutes, or until the mixture thickens and darkens slightly
  • Remove the saucepan from the heat and stir in the date mixture
  • Transfer the mixture to a bowl and refrigerate for about 2 hours, or until cold and sticky
  • Spray a 9x5x3-inch loaf pan with nonstick spray
  • Line the pan with plastic wrap, allowing the wrap to extend over the edges of the pan
  • Spoon the ice cream into a large bowl and allow it to soften just slightly if necessary
  • Working quickly, mix the date mixture into the ice cream
  • You can mix it in completely, or fold it in to create a ripple effect
  • Pack the ice cream mixture into the prepared loaf pan
  • Cover with overhanging plastic wrap and freeze for at least 12 hours
  • Uncover the ice cream
  • Rub your warm hands over the pan to help soften the edges of the ice cream and loosen it from the pan
  • Invert the ice cream onto a rectangular platter and remove the pan and plastic wrap
  • Cut the ice cream into slices and serve immediately