Buttermilk-Molasses Ice Cream

Ingredients

• large eggs
• 1/4 cup unsulfured molasses
• cup sheavy cream
• cup buttermilk
• 2/3 cup firmly packed dark brown sugar
• teaspoon vanilla extra ct
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Whisk together eggs and molasses in a medium bowl until combined. Set aside.
2. Combine cream, buttermilk, brown sugar, vanilla, 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 egg molasses mixture, whisking constantly. Pour tempered egg mixture back into the saucepan with remaining hot cream mixture. Reduce heat to medium low and continue to cook until custard 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 custard to avoid forming a skin. Cool completely in the 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.