*  Exported from  MasterCook  *

                Date Ice Cream with Almond Crunch Topping

Recipe By     : http://www.cooking.com/recipes/rerecite.asp?107
Serving Size  : 6    Preparation Time :0:00
Categories    : Ice Cream

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ALMOND CRUNCH TOPPING
     1/2  cup           old-fashioned rolled oats
     1/2  cup           pumpkin seeds -- hulled
     1/2  cup           almonds -- chopped
   1 1/2  tablespoons   vegetable oil
   1 1/2  tablespoons   honey
   1 1/2  tablespoons   apple juice
     1/8  teaspoon      salt
                        DATE ICE CREAM
   2      cups          nonfat milk
   1      pound         fresh dates -- preferably medjool
   6                    egg yolks
     3/4  cup           brown sugar -- firmly packed
   3      cups          half-and-half
   2      teaspoons     vanilla extract

ALMOND CRUNCH TOPPING
Preheat an oven to 300°F (150°C). Lightly oil a baking sheet or line it with
parchment (baking) paper.

In a bowl, combine the oats, pumpkin seeds and almonds and stir to mix. In a
small saucepan over low heat, combine the vegetable oil, honey, apple juice
and salt and stir until combined, the salt has dissolved and the mixture is
warm. Pour the warm honey mixture over the oat mixture and toss to coat
evenly.  Spread out the mixture on the prepared baking sheet and bake,
stirring occasionally, until golden, about 20 minutes. Transfer to a rack
and let cool, then pack in a small airtight container and place in a freezer
until needed.

DATE ICE CREAM
Pour the milk into a saucepan and place over low heat. Heat, stirring often
with a wooden spoon, until only 1 cup remains, about 20 minutes. Remove from
the heat and let cool completely.

Remove the pits from the dates and chop into pea-sized pieces. Place half of
the pieces on a plate and place in the freezer until needed. Place the
remaining date pieces in a blender, add the cooled milk and purée until
smooth.

In a bowl, combine the egg yolks and brown sugar and whisk vigorously until
lemon colored. In a saucepan, bring the half-and-half to a rolling boil and
immediately pour over the yolk mixture while whisking constantly. Add the
date-milk mixture and the vanilla, mix well and set aside to cool
completely.

Transfer to an ice cream maker and freeze according to the manufacturer's
instructions. Stir the reserved date pieces into the ice cream and pack into
a freezer container. Place in the freezer until set, 2-4 hours.

To serve, scoop into chilled ice cream dishes, top with the almond crunch
topping and serve at once.

Makes 1 1/2 quarts.

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NOTES: Ultrasweet dates, a favorite Mexican sweet, always seem to prompt a
craving for ice-cold milk, so it makes perfect sense to feature them in this
milky concoction. The crunchy topping will keep for weeks in an airtight
container in the refrigerator, ready for any sundae you make.