Place minced dates in container with a tight-fitting lid or a quart jar, and pour Cognac over them. Stir so that Cognac is well-dispersed. Cover and refrigerate for up to 3 days. Stir mixture daily.

When you’re ready to make the ice cream, place egg yolks in a medium-sized bowl and set aside.

Heat a heavy-bottomed sauce pan over medium heat. Add milk, sugar, and sea salt. Stir often, edging heat down a bit if needed. When milk is just steamy, remove from heat. Whisk a quarter cup of the hot milk mixture into egg yolks to temper them. Whisk a few more ladlefuls of warm milk into yolks, until they are warm. Pour milk and yolk mixture back into sauce pan. Stir over medium-low heat about 5 minutes, until mixture has thickened enough to coat the back of a wooden spoon.

Remove from heat and stir in cream, spices, and vanilla. Set mixture in fridge to chill at least 3 hours or over an ice bath if you’re in a hurry.

Process custard base according to your ice cream maker’s instructions. When mixture has a little body but is still runny, spoon in the boozy dates. Continue processing, keeping in mind that things will be nearly liquid even when done. Spoon into containers and cure ice cream in the freezer 5 hours or more.

Even with so much Cognac, this ice cream set up nicely. But keep in mind that, owing to the high level of alcohol, it will get melty after about five minutes out of the freezer.