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Procedure:.
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Preheat 325*/Spray Cake Pan.
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Combine the dates and water in a saucepan and bring to a boil.
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Turn off heat and gradually add the baking.
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soda (it will foam) and set aside.
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Sift together the flour and baking powder.
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Cream the butter in the mixer bowl until fluffy, with the mixer.
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running add half of the eggs and mix until incorporated.
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Add the rest of the eggs and vanilla and continue.
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to mix until smooth.
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Starting with the flour mixture add in thirds opposite the dates in to the creamed.
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mixture until all is combined and smooth.
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Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
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Toffee Sauce:.
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Combine the sugar, butter, half&half and brandy; boil for three minutes.
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Add the vanilla and heath bar bits.
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and stir until almost smooth.
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Preheat 400*.
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While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
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golden.
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Let cool to room tempetature.
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Toasted Pecan Ice Cream:.
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Preheat 350*.
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In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil.
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While this is coming to a boil, toast.
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the pecan pieces in the oven for 6-8 minutes.
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Toss them into the milk mixture.
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Turn off the milk and let rest.
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for at least 10 minutes.
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Prepare a ice bath with a strainer.
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(Place one small bowl into a large bowl of ice,this.
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is to cool the mixture down rapidly.)
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Bring the milk back to a boil with 1/2 the sugar and the other 1/2 of the.
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sugar whisk into the egg yolks until lemony in color.
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When the milk comes to a boil liaison with the yolks.
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and pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.)
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stirring with a.
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spatula so not to create air bubbles.
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Pour through the strainer into the ice bath to cool the mixture down.
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rapidly.
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Let cool and place in ice cream machine and process to manufactures specifications.
