Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Oats

  2. 1/2 cup 118ml Raw pepitas

  3. 1/2 cup 46g / 1.6oz Raw almond pieces

  4. 1 1/2 tablespoons 22ml Vegetable oil

  5. 1 1/2 tablespoons 22ml Apple juice

  6. 1 1/2 tablespoons 22ml Honey

  7. 1/8 teaspoon 0.6ml Salt

  8. 2 cups 474ml Nonfat milk

  9. 1 lb 454g / 16oz Fresh dates (medjool are great)

  10. 6 Egg yolks

  11. 3/4 cup 120g / 4 1/5oz Brown sugar

  12. 3 cups 711ml Half-and-half

  13. 2 teaspoons 10ml Vanilla

Instructions Jump to Ingredients ↑

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


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