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 caloriescarbohydrate: 29.1 gcholesterol: 152.5 mgfat: 24.2 gfiber: 0.1 gprotein: 4.6 gsaturatedFat: 14.5 gservingSize: -sodium: 235.3 mgsugar: 25.2 gtransFat: : -unsaturatedFat: : -
Directions Buttermilk-Molasses Ice Cream
Directions
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Whisk eggs and molasses together in a medium bowl until combined. Set aside.
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.
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.
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.
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.