Pastry Shells

	1 Box Pepperidge Farm Puff Pastry
	1/2 Cup Turbinado Sugar
	Flour, for rolling dough

Caramel Sauce

	3/4 Cup Sugar
	1/4 Cup Water
	1/4 Cup Heavy Cream

Parmesan Ice Cream

	2 Cups Whole Milk
	1 Cup plus 1 Tbs Sugar
	16 Oz Parmesan Rind
	8 Egg Yolks
	2 Cups Heavy Cream
	1 1/2 Cups pitted and quartered Medjool Dates

Prepares 6 servings

Preparation time: Unknown

Cook time: Unknown

	Preheat oven to 400 degrees.
	Roll out and dock pastry with a fork. Cut 12 2 1/4 inch circles with a cutter.  Cut 1 inch circle out of 6 of the circles.
	Brush uncut rounds of pastry with water and immediately top with the same diameter round with the center cut out.
	Brush the pastry shell with water and sprinkle generously with turbinado sugar.
	Bake shells for 10-15 minutes, until sugar has caramelized and pastry is thoroughly cooked.  Cool.

	In a small saucepan, combine sugar and water and cook over medium heat until an amber color is achieved.
	Remove from heat and pour cream slowly into caramel, stirring constantly.
	Pour entire mixture into a metal bowl to cool.

	Heat Milk and half of the sugar to almost boiling.  Remove from heat, add parmesan rind and allow to steep for at least 20 minutes.
	Remove rind and return milk mixture to a boil.
	In a separate bowl, combine egg yolks and remaining sugar.
	Temper milk into yolk mixture while constantly whisking.  Return entire mixture to medium heat.
	Stir constantly until the mixture coats the back of a spoon.
	Remove from heat and strain into cold heavy cream.  Cool over an ice-bath in the refrigerator.
	Once cool, freeze in ice-cream machine to manufacturer instruction.

In a saucepan, heat the caramel sauce and dates.  Pour a couple of dates into each pastry shell.  Pour on caramel sauce and top with a scoop of parmesan ice cream.