My friend Katie left the city recently and to celebrate/mourn the occasion, I made her going-away ice cream. This isn’t that ice cream. BUT! The addition of Katie’s ice cream to the freezer meant that I had four different flavors of ice cream available to me at once. I am only one woman; I needed to scale back.
By scale back I certainly don’t mean stop making ice cream, I just mean making smaller batches. In that spirit, I made this ice cream. It is a slightly smaller batch, inspired by the leftover milk and cream from Katie’s ice cream.
It certainly isn’t apparent from the amount of ice cream that I make, but I am kind of lactose intolerant. Long story short, I keep dairy products as a treat in my diet and don’t really use them day to day. Naturally then, the only thing to do with leftover milk and cream from making ice cream is make more ice cream.
Small Batch Molasses Ice Cream
I think molasses is hugely underrated as a flavor, but it gets its day in this ice cream. It’s very molasses-y!
1 cup whole milk
1 cup cream
3/4 cup sugar
2 T molasses
4 egg yolks
1 t vanilla
pinch of salt
1. Combine milk, cream, sugar and molasses in a small saucepan. Heat over med-low heat, stirring regularly.
2. In a medium bowl, whisk together egg yolks and salt.
3. Just before the milk mixture begins to bubble, reduce the heat to low. Slowly stir some into the egg yolks. This raises the temperature of the yolks so they don’t cook when added to the hot milk.
4. Stir a little more of the hot milk mixture into the egg yolks. I would say I added about a half cup of hot liquid to the yolks in 2 or 3 additions, stirring during each addition.
5. Now you’re ready to add the yolks to the saucepan. Add the egg yolk mixture, stirring constantly.
6. Continue stirring constantly until the mixture thickens enough to coat the back of a spoon.
7. Pass through a mesh strainer and let cool to room temperature. Stir in the vanilla.
8. Refrigerate until cold, preferably overnight, and process in an ice cream maker according to the manufacturer’s instructions.