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Buttermilk-Molasses Ice Cream

Rated as 4.67 out of 5 Stars

"A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!"
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8 h 45 m servings 346
Original recipe yields 8 servings


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  1. Whisk eggs and molasses together in a medium bowl until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 346 calories; 24.2 29.1 4.6 152 235 Full nutrition

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Read all reviews 2
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Nice recipe. Pretty sure they forgot to specify that you are using just the egg yolks -- not the whole egg.

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 ...