Buttermilk-Molasses Ice Cream

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

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

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.