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Molasses Ice Cream
Old-Fashioned Molasses Ice Cream with Warm Spice Notes
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup dark molasses
1/2 cup brown sugar, packed
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
Directions:
In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C).
Remove from heat. Stir in the molasses and vanilla extract.
Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight.
Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes).
Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own.
Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 310 kcal | Servings: 6 servings
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If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!Molasses Ice Cream Old-Fashioned Molasses Ice Cream with Warm Spice Notes Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup dark molasses 1/2 cup brown sugar, packed 4 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of salt Directions: In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C). Remove from heat. Stir in the molasses and vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight. Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes). Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own. Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 310 kcal | Servings: 6 servings #molassesicecream #oldfashionedflavor #spicedessert #gingerbrownicecream #molassesdesserts #homemadeicecream #vintagedesserts #comfortflavors #wintericecream #darkmolasses #custardicecream #flavorfulscoops #spicedicecream #creamyindulgence #molassesrecipes #holidaydesserts #icecreaminspo #frozendesserts #artisanicecream #spiceinfused If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!
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