Delightful Buttermilk Molasses Ice Cream Recipe

Ingredients

• 3 big eggs
• ¼ cup molasses without sulfur
• 2 cups rich cream
• 1 cup tangy buttermilk
• ⅔ cup dark brown sugar, firmly packed
• 1 teaspoon pure vanilla extract
• ½ teaspoon sea salt
• ½ teaspoon cinnamon powder

Step 1

In a medium bowl, whisk together eggs and molasses until well blended, then set the mixture aside for later use.

Step 2

Next, in a medium saucepan over medium heat, combine cream, buttermilk, brown sugar, vanilla extract, a pinch of salt, and a dash of cinnamon. Stir the mixture frequently and allow it to simmer until the sugar dissolves and the edges begin to bubble, which should take around 5 minutes.

Step 3

Slowly pour half of the warm cream mixture into the egg-molasses blend while whisking continuously to temper the eggs. Then, transfer this tempered mixture back into the saucepan with the remaining cream mixture. Lower the heat to medium-low and continue cooking until the mixture thickens slightly and coats the back of a spoon, approximately 8 minutes.

Step 4

Afterward, strain the custard through a fine-mesh sieve into another medium bowl. To prevent a skin from forming, cover the custard with plastic wrap pressed directly onto its surface. Let it cool completely in the refrigerator for at least 4 hours, or even overnight for optimal results.

Step 5

When ready, pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically around 20 minutes. Transfer the churned ice cream into a sealed container and freeze until it reaches a firm consistency, which should take about 4 hours.