A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!



Recipe Summary

10 mins
15 mins
8 hrs 20 mins
8 hrs 45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

346 calories; protein 4.6g; carbohydrates 29.1g; fat 24.2g; cholesterol 152.5mg; sodium 235.3mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
Nice recipe. Pretty sure they forgot to specify that you are using just the egg yolks -- not the whole egg. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Nice recipe. Pretty sure they forgot to specify that you are using just the egg yolks -- not the whole egg. Read More
Rating: 5 stars
Best thing ever. Seriously. Mine turned out darker than the picture even though I cut the molasses and sugar--will continue reducing next time. My custard cooked for longer and some of the egg cooked at the bottom so I'll stick close to the recipe's time. I added some nutmeg ginger and mixed some leftover speculoos cookies and raisins in--def swapping those for either nothing or something nutty instead like peanut butter cookies. Thanks Kim. Read More