Chocolate Fudge Ice Cream

Ingredients

Directions

1. Pour boiling water over the Medjool dates and let them soak for a few minutes until the skin starts to peel. Drain, rinse under cold water, and peel the dates. The skin should slip right off. If they don't, you need to soak the dates for a little longer. Remove the pits as well. A paring knife helps in both of these tasks.
2. Bring the milk to a simmer in a pot and add the dates. Cover and remove from heat. Let the dates soak and the milk cool for 15 minutes, then add the cocoa powder and blend everything until very smooth with an immersion blender or in a regular blender. If using a regular blender, scoop the dates into the blender with the cocoa powder and only add a third of the milk, just enough to get the blender going, then mix it all back into the pot of milk. Mix in the pinch of salt, taste, and add more if desired.
3. Bring the mixture back to a simmer. Remove from heat and add the chocolate, whisking and folding until melted and smooth.
4. Whisk over an ice bath until cool, then chill in the fridge until ice cold.
5. Whisk in the Kahlúa and churn in an ice cream maker. Freezing the ice cream for at least a few hours before eating yields the best consistency. If totally frozen, thaw at room temperature for 10-15 minutes before scooping.