This recipe was inspired by two recipes in David Lebovitz’s The Perfect Scoop (the Date, Rum and Pecan Ice Cream and the Sweet Potato Ice Cream with Maple-Glazed Pecans).
Makes about one quart
- 12 Medjool dates (about 4 ounces), finely chopped
- 1⁄4 cup brandy or cognac
- 1⁄2 small sugar pumpkin, or Kabocha squash cut in half, seeds removed
- 1 cup whole milk
- 2⁄3 cup packed brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon salt
Place the dates in a small bowl and pour the brandy over them. Let sit at room temperature for 4 or more hours.
Preheat oven 425°. Place the pumpkin half, cut side down, on a parchment-lined baking sheet and bake for 45–50 minutes, until tender but not overly browned. Let cool, then scoop the flesh out of the skins.
In a blender, purée about one cup of the pumpkin flesh, milk, brown sugar, cinnamon and salt until thoroughly combined. Put the mixture through a food mill or press through a mesh strainer with a rubber spatula. Mix in the dates and freeze in your ice cream maker according to the manufacturer’s instructions. Can be made ahead and kept in the freezer for up to a day.
