Makes about one quart

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).

• 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.