This creamy treat combines the tangy richness of buttermilk with the deep, caramel-like sweetness of molasses for a unique and refreshing dessert. Perfect for warm days or whenever you need a deliciously cool pick-me-up!
In a medium bowl, whisk together the eggs and molasses until well combined, then set it aside. In a saucepan over medium heat, combine the cream, buttermilk, brown sugar, vanilla, salt, and cinnamon. Stir it often as you heat it up until the sugar dissolves and you start to see tiny bubbles forming around the edges, about 5 minutes.
Now, slowly pour about half of the hot cream mixture into the egg and molasses mixture, whisking constantly to avoid scrambling the eggs. Once mixed, pour this back into the saucepan with the rest of the cream mixture. Turn the heat down to medium-low and cook, stirring frequently, until the mixture thickens just enough to coat the back of a spoon—this usually takes around 8 minutes.
Pour the custard through a fine-mesh sieve into a bowl to catch any bits, then press a piece of plastic wrap directly onto the surface to keep a skin from forming. Let it cool completely in the fridge for at least 4 hours, or overnight if you have the time.
When your custard is chilled, pour it into your ice cream maker and churn according to the machine’s instructions—usually about 20 minutes. Finally, transfer the ice cream to a container and pop it in the freezer for a few hours to firm up before serving. Enjoy!
- Use full-fat buttermilk for a creamier texture.
- Chill the mixture thoroughly before churning to improve consistency.
- Stir the ice cream occasionally while freezing to prevent ice crystals.
This dessert offers a unique blend of tangy buttermilk and rich molasses that creates a creamy, flavorful treat. Its smooth texture and deep, caramel-like sweetness make it a refreshing yet comforting choice for any season.
Serve with a sprinkle of toasted nuts or a drizzle of honey for added crunch and sweetness. It also pairs well with warm fruit compotes or a slice of gingerbread cake for a cozy touch.
Keep the ice cream in an airtight container to maintain freshness and prevent freezer burn. For best texture, consume within two weeks of preparation. Let it sit at room temperature for a few minutes before scooping.
