b'Sift together the flour and baking powder. Cream the butter and the sugar together in a mixer bowl until fluffy. With the mixer running, add the eggs and mix until incorporated. Add the vanilla, and continue to mix until smooth. To the creamed mixture, add the flour mixture in thirds, alternating with the dates; continue to stir until all is well combined and smooth.Place equal amounts of the mixture into the prepared aluminum cups and bake for 40 minutes, or until a toothpick inserted comes out clean. TO PREPARE THE TOFFEE SAUCE:Combine the sugar, butter, half-and-half and brandy; boil for 3 minutes. Add the vanilla and Heath bar bits, and stir until almost smooth.Preheat the oven to 400 degrees.While the sauce is warm, ladle equal amounts of it onto the cooked cakes and cook for 5 more minutes, or until bubbly and golden. Let cool to room temperature.TO PREPARE THE TOASTED-PECAN ICE CREAM:Preheat the oven to 350 degrees.In a saucepan, bring the milk, cinnamon stick and vanilla to a boil. While the mixture is coming to a boil, toast the pecan pieces in the oven for 6 to 8 minutes. Toss them into the milk mixture. Turn off the heat and let the milk mixture rest for at least 10 minutes.While the milk is resting, prepare an ice bath with a strainer. (Place 1 small bowl into a large bowl of ice.) Bring the milk back to a boil with half of the sugar. Whisk the other half of the sugar into the egg yolks until lemony in color.When the milk comes to a boil, create a liaison, or thickening agent, by pouring the hot milk, a bit at a time, into the yolks and stirring (being careful not to overcook the yolks); then pour the mixture back into the saucepan with the heat on low. Cook until slightly thick (2 to 3 minutes), stirring with a spatula so as not to create air bubbles. Pour through the strainer into the ice bath to cool the mixture down rapidly. Add the whiskey. Let cool, then place in an ice-cream machine and process to the manufacturers specifications.Serve the toffee cakes accompanied by the toasted-pecan ice cream.169'