Date, Rum, and Pecan Ice Cream Recipe

Name: Date, Rum, and Pecan Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dates (4 ounces, 115 g), pitted; 1/4 cup (60 ml) dark rum; 1 cup (250 ml) whole milk; 2/3 cup (130 g) sugar; Big pinch of salt; 1 1/4 cups (310 ml) heavy cream; 6 large egg yolks; 1/2 teaspoon vanilla extract; 2 tablespoons dark rum; 1 cup (100 g) pecans, toasted (see page 13) and coarsely chopped (see Note)

Servings: persons

1
To prepare the dates, chop them into 1/2-inch (2-cm) pieces.
2
Combine the date pieces with the rum in a small saucepan and bring to a boil.
3
Remove from the heat and stir.
4
Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).
5
To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
6
Pour the cream into a large bowl and set a mesh strainer on top.
7
In a separate medium bowl, whisk together the egg yolks.
8
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
9
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.
10
Pour the custard through the strainer and stir it into the cream.
11
Mix in the vanilla and rum, then stir until cool over an ice bath.
12
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
13
During the last few minutes of churning, add the nuts and date pieces.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 dates (4 ounces, 115 g), pitted, 1/4 cup (60 ml) dark rum, 1 cup (250 ml) whole milk, 2/3 cup (130 g) sugar, and more.

Yes, Date, Rum, and Pecan Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Date, Rum, and Pecan Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions