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1
Preheat the oven to 300 degrees and line a baking sheet with parchment paper, or oil it lightly.
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2
Put the oats, pepitas, and almonds in a bowl and mix evenly.
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3
In a small saucepan, warm the oil, apple juice, honey and salt over low heat, stirring until combined.
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4
Pour over the oat mixture and toss to coat well.
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5
Spread this mixture on the baking sheet and bake in the hot oven for 20 minutes, or until golden, turning over occasionally.
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6
Cool, then transfer to a small container and place in freezer until needed.
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7
Place the nonfat milk in a sauce pan and cook over low heat, stirring often with a wooden spoon, until reduced to half.
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8
Set aside until cool.
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9
Remove pits from the dates and chop into pieces the size of peas.
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10
Place 1/2 the date pieces in the freezer on a plate and reserve until later.
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11
Place the remaining date pieces in the blender with the cooled milk and puree until smooth.
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12
Place the yolks and sugar in a bowl and whisk vigorously until pale and fluffy.
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13
Meanwhile, bring the Half and half to a full rolling boil and pour immediately over the yolk mixture while whisking all the time.
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14
Add the date and milk mixture and the vanilla.
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15
Cool and pour into the container of an ice cream machine.
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16
Freeze according to the manufacturers instructions, for 2 to 4 hours or until set.
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17
To serve, scoop into chilled ice cream dishes, top with the frozen crunchy nut mixture and serve immediately.
