b'Gooey Toffee Cakes with Toasted-Pecan Ice CreamKEVIN RATHBUNMakes 12 servingsFOR THE TOFFEE CAKES:6 ounces dates, pitted1W cups water1 teaspoon baking soda1V cups all-purpose flour1 teaspoon baking powder4 ounces butterX cup C&H or Domino Sugar2 eggs1 teaspoon vanilla extractFOR THE TOFFEE SAUCE:2V cups C&H Golden Brown Sugar or Domino Light Brown Sugar3V ounces butter1 cup half-and-halfV ounce brandy1 teaspoon vanilla extract6 ounces Heath bar bitsFOR THE TOASTED-PECAN ICE CREAM:3 cups milk1 cinnamon stickV vanilla bean, split and scraped, bean discarded1V cups pecan piecesIce, for an ice bath1 cup C&H or Domino Sugar, divided6 egg yolksV teaspoon whiskeyTO PREPARE THE TOFFEE CAKES:Preheat the oven to 325 degrees and spray 12 4-ounce aluminum cups with nonstick cooking spray.Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually add the baking soda (it will foam) and set aside.168'