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Buttermilk-Molasses Ice Cream
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
525 minutes
Buttermilk and dark molasses come together in a creamy custard ice cream with a hint of sweetness - perfect for making at home!
Ingredients:
  • 3 large eggs
  • 0.25 cup unsulfured molasses
  • 2 cups heavy cream
  • 1 cup buttermilk
  • 0.66666668653488 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Combine eggs and molasses in a medium bowl, whisk until well mixed. Set aside.
  • In a medium saucepan over medium heat, combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon. Stir frequently and cook until the sugar is dissolved and the mixture starts to bubble around the edges, approximately 5 minutes.
  • Drizzle half of the hot cream mixture slowly into the egg-molasses mix, whisking constantly. Return tempered mixture to the pan with the remaining cream. Cook on medium-low heat until slightly thickened and coats the back of a spoon, about 8 minutes.
  • Pass the custard through a fine-mesh sieve into a medium bowl. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cooled, ideally for 4 hours or overnight.
  • Transfer the custard into the ice cream maker and freeze for approximately 20 minutes following the manufacturer's guidance. Once done, transfer the mixture into an airtight container and freeze until it's firm, which should take around 4 hours.

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