In a small bowl, beat the egg yolks and set aside.
In a Vitamix (or blender) blend the milk, cream, cognac and dates for about 1 minute until smooth.
In a medium pot heat the date mixture with the salt up to 175 F.
Whisking constantly, slowly pour about a 1/3 of the hot milk mixture into the egg yolk mixture until it has been fully incorporated.
Pour the mixture back into saucepan and cook over medium heat, stirring constantly with a spatula, until the custard thickens enough to coat the spatula, to 170 F.
Strain the mixture through a fine mesh strainer into a bowl sitting on an ice bath.
Once the base has cooled downc ompletely, add the vanilla and refrigerate at least 4 hours. Process the mixture in an ice cream maker according to manufacturer’s instructions.