Buttermilk Molasses Ice Cream: Homemade Recipe

Ingredients

• 3 large eggs
• 0.25 cup unsulfured molasses
• 2 cups heavy cream
• 1 cup buttermilk
• 0.67 cup firmly packed dark brown sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon

Instructions

1. In a medium bowl, whisk together eggs and molasses until well combined. Set the mixture aside.
2. In a medium saucepan over medium heat, combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon. Cook, stirring often, until the sugar dissolves and the mixture begins to bubble around the edges, about 5 minutes.
3. Gradually add 1/2 of the hot cream mixture to the egg-molasses mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture. Reduce heat to medium-low and continue cooking until the custard slightly thickens and coats the back of a spoon, about 8 minutes.
4. Strain the custard through a fine-mesh sieve into a medium bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to cool completely.
5. Pour the chilled custard into your ice cream maker and freeze according to the manufacturer's instructions, approximately 20 minutes. Transfer the ice cream to an airtight container and freeze until fully firm, about 4 hours.

Nutrition

• Calories: 346 kcal
• Fat Content: 24 g
• Fiber Content: 0 g
• Sugar Content: 25 g
• Sodium Content: 235 mg
• Protein Content: 5 g
• Cholesterol Content: 153 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g