Buttermilk and Molasses Ice Cream Delight

Ingredients

• 3 large eggs
• ¼ cup unsulfured molasses
• 2 cups heavy cream
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Step 1

In a medium bowl, whisk together the eggs and molasses until well combined, then set it aside. In a saucepan over medium heat, combine the cream, buttermilk, brown sugar, vanilla, salt, and cinnamon. Stir it often as you heat it up until the sugar dissolves and you start to see tiny bubbles forming around the edges, about 5 minutes.

Step 2

Now, slowly pour about half of the hot cream mixture into the egg and molasses mixture, whisking constantly to avoid scrambling the eggs. Once mixed, pour this back into the saucepan with the rest of the cream mixture. Turn the heat down to medium-low and cook, stirring frequently, until the mixture thickens just enough to coat the back of a spoon—this usually takes around 8 minutes.

Step 3

Pour the custard through a fine-mesh sieve into a bowl to catch any bits, then press a piece of plastic wrap directly onto the surface to keep a skin from forming. Let it cool completely in the fridge for at least 4 hours, or overnight if you have the time.

Step 4

When your custard is chilled, pour it into your ice cream maker and churn according to the machine’s instructions—usually about 20 minutes. Finally, transfer the ice cream to a container and pop it in the freezer for a few hours to firm up before serving. Enjoy!