1/3cupfresh medjool datespitted (85g, ~4 large dates)
1/4cupbourbon60mL
4egg yolks
1tspvanilla extract
1/2tspsea salt
1 1/2pecans~170g
Instructions
Chill your ice cream canister in the freezer, according to the directions for you ice cream maker.
Place all ingredients except pecans in a blender. Blend on high until smooth.
Pour liquid into medium-sized saucepan and heat over medium-low for about 15 minutes or until reaching a temperature of 175-178ºF (79-81ºC). This will allow the majority of the alcohol to burn off and the egg yolks to come to a safe temperature. Be careful not to heat beyond 178ºF/81ºC because the eggs will overcook.
Remove from heat and pour the liquid into a shallow glass dish, preferably one with a lid. Place the dish into the refrigerator for about an hour or until the liquid is nice and cold.
While the liquid is chilling, toast the pecans at 350ºF (177ºC) for 6-8 minutes or until slightly browned.
Chop the pecans and set aside to cool.
Prepare your ice cream machine and churn the ice cream according to the directions on your machine. Near the end of the cycle, once the ice cream is a soft serve consistency, add the chopped pecans.
Continue until the ice cream is finished (according to the directions on your machine).
Scoop the ice cream back into the glass container.
Place the lid on or cover with plastic wrap.
Freeze until it thickens to your desired consistency.