Ingredients
2 eggs, well beaten
3 Tbsp. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1 c. finely cut dates
1 c. chopped pecans
1 qt. vanilla ice cream
Method
Sources
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Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
Freeze bowl attachment — gelato, sorbet from your stand mixer
Compressor-free churner for gelato, sorbet, frozen yogurt
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To eggs add flour, sugar, salt and vanilla. Stir in dates and pecans. Spread in 9-inch greased square pan. Bake at 350° for 25 to 30 minutes. Cool thoroughly. Crumble with fingers. Put ice cream in bowl and stir in crumb mixture as soon as possible. Pour in refrigerator tray or individual cupcake papers. Freeze until firm. Serves 8 or makes 12 (2 1/2-inch) paper cup servings.