Buttermilk-Molasses Ice Cream recipe

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Ingredients

3 large eggs
¼ cup unsulfured molasses
2 cups heavy cream
1 cup buttermilk
⅔ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon

Nutrition Info

345.6 calories
carbohydrate: 29.1 g
cholesterol: 152.5 mg
fat: 24.2 g
fiber: 0.1 g
protein: 4.6 g
saturatedFat: 14.5 g
servingSize: -
sodium: 235.3 mg
sugar: 25.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk eggs and molasses together in a medium bowl until combined. Set aside.

  2. Combine cream, buttermilk, brown sugar, vanilla extract, 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.

  3. Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.

  4. Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.

  5. 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.

Recipe Yield

8 servings

Recipe Note

A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!

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