Kingside Dessert
Kingside Dessert
Ingredients
For the Pistachio Ice Cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 1 grapefruit, zested
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup pistachio paste
- 1/4 cup pistachios, chopped
For the Date Cake
- 1 cup pitted dates, chopped
- 1/2 cup water, plus more as needed
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Date Caramel Sauce
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup date puree, from date cake preparation
- 2 tonka beans, finely grated
- 1/4 teaspoon salt
For the Nut Crumble
- 1/2 cup hazelnuts
- 1/2 cup almonds
- 1/4 cup date caramel sauce, from above
For Assembly
- 1 date cake, baked
- 1 cup date caramel sauce, warmed
- 1 pint pistachio ice cream, frozen
- 1/2 cup nut crumble
Instructions
- 1
Prepare the vanilla bean for the ice cream: Split the vanilla bean lengthwise and scrape out the seeds. Set aside.
⏱️ 2 min
- 2
Infuse the cream: In a medium saucepan, combine the heavy cream, whole milk, vanilla bean pod, vanilla seeds, and grapefruit zest. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat and let steep for 15 minutes.
⏱️ 20 min
- 3
Prepare egg yolks: In a separate mixing bowl, whisk the egg yolks and granulated sugar until the mixture is pale yellow and thickened, about 2-3 minutes.
⏱️ 3 min - 4
Temper egg yolks: Gradually ladle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
⏱️ 2 min
- 5
Combine and thicken custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Return to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spatula (about 170-175°F). Do not boil.
⏱️ 10 min•🌡️ 170
- 6
Strain and chill custard: Pour the thickened custard through a fine-mesh sieve into a clean bowl or 3-cup measuring jug to remove the vanilla bean pod, grapefruit zest, and any cooked egg bits. Stir in the pistachio paste until well combined. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min
- 7
Churn ice cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream begins to thicken to a soft-serve consistency, add the chopped pistachios. Continue churning until frozen to a soft-serve consistency.
⏱️ 25 min
- 8
Freeze ice cream: Transfer the churned ice cream into a loaf pan or freezer-safe container. Smooth the top with a spatula. Cover the surface directly with plastic wrap, pressing it down to prevent ice crystals. Place in the freezer to firm up completely for at least 2 hours.
⏱️ 5 min
- 9
Prepare date puree for cake: In a small saucepan, combine the chopped pitted dates and 1/2 cup of water. Bring to a simmer over medium heat and cook, stirring occasionally, until the dates are very soft and the water has mostly evaporated, forming a thick paste, about 10-15 minutes. If needed, add a tablespoon or two more water to achieve a soft consistency.
⏱️ 15 min
- 10
Blend date puree: Use an immersion blender to blend the cooked dates until a smooth puree is formed. Set aside 1/2 cup of the puree for the date caramel sauce and let the rest cool slightly.
⏱️ 5 min
- 11
Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
⏱️ 5 min•🌡️ 350
- 12
Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter until light and fluffy. Add the light brown sugar and granulated sugar, and continue creaming until well combined and fluffy, about 3-5 minutes.
⏱️ 5 min
- 13
Add wet ingredients: Add the large eggs one at a time, mixing well after each addition. Stir in the cooled date puree (the portion reserved for the cake) and vanilla extract. Mix until thoroughly combined.
⏱️ 3 min
- 14
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 15
Add dry to wet ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
⏱️ 3 min
- 16
Bake date cake: Pour the batter into the prepared square baking pan. Tap the pan gently on the counter to release any air bubbles. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 17
Cool date cake: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
⏱️ 10 min
- 18
Make date caramel sauce: In a medium saucepan, combine the heavy cream, unsalted butter, and the reserved 1/2 cup of date puree. Place over medium heat and whisk continuously until the butter is melted, the date puree is incorporated, and the mixture begins to simmer and thicken, about 8-10 minutes.
⏱️ 10 min
- 19
Flavor date caramel sauce: Grate the tonka beans directly into the sauce using a microplane. Add the salt. Continue whisking and simmering for another 2-3 minutes until the sauce reaches desired caramel consistency. Remove from heat.
⏱️ 3 min
- 20
Prepare nuts for crumble: Preheat oven to 325°F (160°C). Spread the hazelnuts and almonds in a single layer on a baking sheet lined with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 325
- 21
Caramelize nuts: Drizzle 1/4 cup of the prepared date caramel sauce over the nuts. Toss to coat lightly. Place in the preheated oven and bake for 10-15 minutes, or until the nuts are toasted and the caramel is bubbling and slightly hardened. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 325
- 22
Process crumble: Once cooled, break the caramelized nuts into smaller pieces. Transfer them to a food processor. Pulse until a coarse crumble is formed. Set aside.
⏱️ 5 min
- 23
Moisten cake: Once the date cake is baked and slightly cooled, use a fork or skewer to poke holes all over the top surface.
⏱️ 2 min
- 24
Sauce the cake: Pour a generous amount (about 1/2 cup) of the warm date caramel sauce over the cake, allowing it to seep into the holes. Let it sit for 5 minutes to absorb.
⏱️ 5 min
- 25
Serve: Cut a square slice of the date cake and transfer it to a serving bowl. Place a scoop of the frozen pistachio ice cream on top of the cake. Drizzle more date caramel sauce over the ice cream and cake. Sprinkle the nut crumble generously over the dessert. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Kingside Dessert
For the Pistachio Ice Cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 1 grapefruit, zested
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup pistachio paste
- 1/4 cup pistachios, chopped
For the Date Cake
- 1 cup pitted dates, chopped
- 1/2 cup water, plus more as needed
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Date Caramel Sauce
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup date puree, from date cake preparation
- 2 tonka beans, finely grated
- 1/4 teaspoon salt
For the Nut Crumble
- 1/2 cup hazelnuts
- 1/2 cup almonds
- 1/4 cup date caramel sauce, from above
For Assembly
- 1 date cake, baked
- 1 cup date caramel sauce, warmed
- 1 pint pistachio ice cream, frozen
- 1/2 cup nut crumble
Instructions
- 1
Prepare the vanilla bean for the ice cream: Split the vanilla bean lengthwise and scrape out the seeds. Set aside.
⏱️ 2 min - 2
Infuse the cream: In a medium saucepan, combine the heavy cream, whole milk, vanilla bean pod, vanilla seeds, and grapefruit zest. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat and let steep for 15 minutes.
⏱️ 20 min - 3
Prepare egg yolks: In a separate mixing bowl, whisk the egg yolks and granulated sugar until the mixture is pale yellow and thickened, about 2-3 minutes.
⏱️ 3 min - 4
Temper egg yolks: Gradually ladle about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents the eggs from scrambling.
⏱️ 2 min - 5
Combine and thicken custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Return to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spatula (about 170-175°F). Do not boil.
⏱️ 10 min•🌡️ 170 - 6
Strain and chill custard: Pour the thickened custard through a fine-mesh sieve into a clean bowl or 3-cup measuring jug to remove the vanilla bean pod, grapefruit zest, and any cooked egg bits. Stir in the pistachio paste until well combined. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours, or preferably overnight, until thoroughly chilled.
⏱️ 10 min - 7
Churn ice cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream begins to thicken to a soft-serve consistency, add the chopped pistachios. Continue churning until frozen to a soft-serve consistency.
⏱️ 25 min - 8
Freeze ice cream: Transfer the churned ice cream into a loaf pan or freezer-safe container. Smooth the top with a spatula. Cover the surface directly with plastic wrap, pressing it down to prevent ice crystals. Place in the freezer to firm up completely for at least 2 hours.
⏱️ 5 min - 9
Prepare date puree for cake: In a small saucepan, combine the chopped pitted dates and 1/2 cup of water. Bring to a simmer over medium heat and cook, stirring occasionally, until the dates are very soft and the water has mostly evaporated, forming a thick paste, about 10-15 minutes. If needed, add a tablespoon or two more water to achieve a soft consistency.
⏱️ 15 min - 10
Blend date puree: Use an immersion blender to blend the cooked dates until a smooth puree is formed. Set aside 1/2 cup of the puree for the date caramel sauce and let the rest cool slightly.
⏱️ 5 min - 11
Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
⏱️ 5 min•🌡️ 350 - 12
Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter until light and fluffy. Add the light brown sugar and granulated sugar, and continue creaming until well combined and fluffy, about 3-5 minutes.
⏱️ 5 min - 13
Add wet ingredients: Add the large eggs one at a time, mixing well after each addition. Stir in the cooled date puree (the portion reserved for the cake) and vanilla extract. Mix until thoroughly combined.
⏱️ 3 min - 14
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 15
Add dry to wet ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
⏱️ 3 min - 16
Bake date cake: Pour the batter into the prepared square baking pan. Tap the pan gently on the counter to release any air bubbles. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 17
Cool date cake: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
⏱️ 10 min - 18
Make date caramel sauce: In a medium saucepan, combine the heavy cream, unsalted butter, and the reserved 1/2 cup of date puree. Place over medium heat and whisk continuously until the butter is melted, the date puree is incorporated, and the mixture begins to simmer and thicken, about 8-10 minutes.
⏱️ 10 min - 19
Flavor date caramel sauce: Grate the tonka beans directly into the sauce using a microplane. Add the salt. Continue whisking and simmering for another 2-3 minutes until the sauce reaches desired caramel consistency. Remove from heat.
⏱️ 3 min - 20
Prepare nuts for crumble: Preheat oven to 325°F (160°C). Spread the hazelnuts and almonds in a single layer on a baking sheet lined with parchment paper or a silicone mat.
⏱️ 5 min•🌡️ 325 - 21
Caramelize nuts: Drizzle 1/4 cup of the prepared date caramel sauce over the nuts. Toss to coat lightly. Place in the preheated oven and bake for 10-15 minutes, or until the nuts are toasted and the caramel is bubbling and slightly hardened. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 325 - 22
Process crumble: Once cooled, break the caramelized nuts into smaller pieces. Transfer them to a food processor. Pulse until a coarse crumble is formed. Set aside.
⏱️ 5 min - 23
Moisten cake: Once the date cake is baked and slightly cooled, use a fork or skewer to poke holes all over the top surface.
⏱️ 2 min - 24
Sauce the cake: Pour a generous amount (about 1/2 cup) of the warm date caramel sauce over the cake, allowing it to seep into the holes. Let it sit for 5 minutes to absorb.
⏱️ 5 min - 25
Serve: Cut a square slice of the date cake and transfer it to a serving bowl. Place a scoop of the frozen pistachio ice cream on top of the cake. Drizzle more date caramel sauce over the ice cream and cake. Sprinkle the nut crumble generously over the dessert. Serve immediately and enjoy!
⏱️ 3 min