Creamy Buttermilk Molasses Frozen Treat

Ingredients 0/7

Step 1

Whisk the eggs and molasses together in a medium bowl until they’re fully combined, then set that aside for now. Next, pour the cream, buttermilk, brown sugar, vanilla, salt, and cinnamon into a medium saucepan and heat it over medium. Keep stirring often until the sugar dissolves and you see little bubbles forming around the edges—this usually takes about 5 minutes.

Step 2

Now, slowly add about half of the hot cream mixture into the egg and molasses bowl, whisking constantly to gently warm the eggs without scrambling them. Once that’s mixed, pour the tempered egg mixture back into the saucepan with the rest of the cream. Turn the heat down to medium-low and cook, stirring frequently, until the mixture thickens slightly and can coat the back of a spoon—this should take around 8 minutes.

Step 3

Pour the custard through a fine-mesh sieve into a clean bowl to catch any lumps. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Pop it in the fridge and let it chill completely—anywhere from 4 hours to overnight works great.

Step 4

When you’re ready, pour the chilled custard into your ice cream maker and freeze it according to the machine’s instructions, usually about 20 minutes. Once it’s soft-serve consistency, transfer it to an airtight container and pop it in the freezer for a few more hours until it’s firm and ready to enjoy.