Easy Date And Pecan Ice Cream Recipes

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon.
• Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
• In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.

Steps:

• "Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese.
• Place a pecan over the filling.
• Close the date, shaping it back into its original shape.
• Eat and enjoy!

Steps:

• soak dates in milk for 15 seconds.
• Soften ice cream (not melt).
• Add dates, milk and the rest of the ingredients into the ice cream.
• Mix well .
• Set in a ring jelly mold and freeze.
• before serving drizzle honey and garnish with whole pecans.

Steps:

• Partially thaw frozen bananas so they can blend in the food processor. Add all ingredients except pecans and process to a smooth and thick consistency. Add pecans and pulse chop to desired size - just a few pulses is fine.
• EAT!
• If you return to freezer, this will freeze pretty solid so you might as well eat it all right away. :).

Steps:

• Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

Steps:

• Whip heavy cream to stiff peaks in large bowl.
• Combine sweetened condensed milk, pecans, butter and maple extract.
• Mix well.
• Fold in whipped cream.
• Pour into 9x5 loaf pan or 2 quart container.
• Freeze 6 hours or until firm. Store in freezer.
• To Toast nuts: Place nuts in a dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over-browning, remove from pan immediately.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.

Steps:

• Heat 1 Tbsp. oil in a medium skillet over medium. Add dates and cook, turning often, until lightly browned on all sides, 4-6 minutes.
• Divide dates among plates. Add a few small scoops of ice cream to each. Drizzle with oil, then top with mint; season with salt.

Steps:

• To prepare the dates, chop them into 1/2-inch (2-cm) pieces. Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day ahead).
• To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and rum, then stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the nuts and date pieces.

Steps:

• Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
• Sift the flour and baking powder.
• Cream butter and sugar well.
• Add eggs one at a time beating well after each addition.
• Add sifted flour mixture to the egg mixture.
• Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
• Allow to cool and pour topping over.
• Decorate with chocolate covered dates and pecans.
• TOPPING:.
• Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.

Steps:

• Place coconut in a shallow bowl.
• Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
• Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.