For the best flavor, use high-quality, unsulfured molasses. Don't skip the straining step! It makes a noticeable difference in the final texture. If you don't have an ice cream maker, you can still make this recipe! Pour the chilled custard into a freezer-safe container and freeze for 30 minutes. Then, using an electric mixer, beat the mixture until smooth. Repeat this process every 30 minutes for about 3 hours, or until the ice cream is firm.
Buttermilk-Molasses Ice Cream
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 45 mins
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SERVING8 People
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VIEWS10
Experience the unique allure of this ice cream, where the subtle sweetness of molasses dances with the refreshing tang of buttermilk. It's a delightful, not-too-sweet treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol153 mg
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Fiber0 g
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Protein5 g
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Saturated Fat15 g
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Sodium235 mg
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Sugar25 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium bowl, whisk together the eggs and molasses until thoroughly combined. Set aside. (Prep time: ~2 minutes)
02
Step
5 mins
In a medium saucepan, combine the heavy cream, buttermilk, dark brown sugar, vanilla extract, salt, and ground cinnamon. Heat over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture begins to gently bubble around the edges. (Cook time: ~5 minutes)
03
Step
3 mins
Temper the egg mixture by very slowly drizzling in 1/2 of the hot cream mixture while whisking constantly. This prevents the eggs from scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture. (Prep time: ~3 minutes)
04
Step
8 mins
Reduce the heat to medium-low and continue to cook, stirring constantly, until the custard has thickened slightly and coats the back of a spoon. Be patient, as this is crucial for the right consistency. (Cook time: ~8 minutes)
05
Step
4 hrs
Strain the custard through a fine-mesh sieve into a clean medium bowl to remove any cooked egg bits and ensure a silky-smooth texture. (Prep time: ~2 minutes)
06
Step
20 mins
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled, ideally for at least 4 hours, or preferably overnight. (Cooling time: ~4+ hours)
07
Step
4 hrs
Pour the chilled custard into your ice cream maker and freeze according to the manufacturer's instructions. (Churn time: ~20 minutes)
08
StepOnce churned, transfer the ice cream to an airtight container and freeze until firm. This final freeze allows the flavors to meld and the texture to fully develop. (Freeze time: ~4 hours)
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RECIPE REVIEWS
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Please Rate
Brice Feest
Jul 1, 2025I was a bit hesitant about the molasses, but it's not overpowering at all. Just a hint of warmth.
Greg West
Jul 1, 2025Next time, I might try adding a splash of bourbon for an extra kick!
Lacey Hoeger
Jul 1, 2025My kids even loved it! A great way to get them to try something a little different.
Sasha Hayesleannon
Jun 27, 2025This ice cream is fantastic! The buttermilk adds such a unique flavor. Definitely a new favorite.
Nina Dietrich
Jun 27, 2025I let mine chill overnight, and it made a huge difference in the final texture. So creamy!
Alexane Dare
Jun 26, 2025Made this for a dinner party, and everyone raved about it! The cinnamon is a nice touch.
Lenny Ledner
Jun 26, 2025The instructions were very clear and easy to follow, even for a beginner like me.