Dark molasses melds beautifully with light buttermilk tang in this unique, not-too-sweet custard-style ice cream that you can easily churn at home.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
346 Calories
Recipe Instructions
Step 1
Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Step 2
Whisk together eggs and molasses in a medium bowl until combined. Set aside.
Step 3
Combine cream, buttermilk, brown sugar, vanilla, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
Step 4
Add 1/2 of the hot cream mixture very slowly into egg-molasses mixture, whisking constantly. Pour tempered egg mixture back into the saucepan with remaining hot cream mixture. Reduce heat to medium-low and continue to cook until custard is slightly thickened and coats the back of a spoon, about 8 minutes.
Step 5
Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of custard to avoid forming a skin. Cool completely in the refrigerator, 4 hours to overnight.
Ingredients
1 teaspoon vanilla extract
1 cup buttermilk
3 large eggs
2 cups heavy cream
0.5 teaspoon ground cinnamon
0.5 teaspoon salt
0.25 cup unsulfured molasses
0.66666668653488 cup firmly packed dark brown sugar
