Heat the milk, cream and vanilla over medium heat, whisking until it warms and begins to create a little foam, then remove from heat.

Add the egg yolks to a large bowl with the maple syrup and whisk together until smooth.

Add about ¼ cup of the warm milk mixture to the yolk mixture and whisk, then add a little more and whisk to temper the eggs.

Make sure everything is mixed together, then add the remaining milk mixture and whisk everything together.

Strain the mixture through a mesh strainer to remove any clumps.

Place the strained custard in the refrigerator to cool for about 2 hours.

Add the dates to a bowl, pour hot water over the top and let them sit for about 10 minutes.

Drain the dates and add them to a food processor or blender with 2 tablespoons of milk and the salt.

Blend until smooth, scraping down the sides a few times, adding more milk as needed to thin, 1 tablespoon at a time.

Add the toasted pecans to the date mixture and fold together.

Pour the cooled custard into the Instant Pot InstantChill and select the gelato setting for 22 minutes.

When the machine beeps for mix-ins, add the date and pecan mixture one spoonful at a time.

Serve immediately for a softer texture, or place in a freezer-friendly container and freeze for a harder texture.