INGREDIENTS

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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6170 broadcast 03-07-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-07-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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