BUTTERMILK-MOLASSES ICE CREAM
A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!
Provided by Kim
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- 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 : Calories 345.6 calories, Carbohydrate 29.1 g, Cholesterol 152.5 mg, Fat 24.2 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 14.5 g, Sodium 235.3 mg, Sugar 25.2 g
MOLASSES AND CREAM COFFEE
Don't overdo it with the molasses, the flavour can be potent. A traditional taste for autumn recipes, making this something to serve at Thanksgiving with your pumpkin pie.
Provided by Annacia
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all in a mug.
- Stir well to dissolve the molasses.
- Serve hot.
Nutrition Facts : Calories 81.4, Fat 5.9, SaturatedFat 3.6, Cholesterol 19.8, Sodium 21.6, Carbohydrate 6.1, Sugar 3.7, Protein 1.2
MOLASSES ICE CREAM
Categories Dairy Dessert Cream Cheese Winter Molasses Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Blend cream cheese, brown sugar, and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.
- Freeze in an ice cream maker, then transfer ice cream to an airtight container and put in freezer to harden.
COFFEE ICE CREAM WITH CARAMELIZED PECANS
Make and share this Coffee Ice Cream With Caramelized Pecans recipe from Food.com.
Provided by KittyKitty
Categories Frozen Desserts
Time 3h1m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the milk and sugar to the boiling point. Remove from the heat and sprinkle on the coffee.Let stand for 2 minutes, then stir, cover and cool.
- In a heatproof bowl, beat the egg and extra yolks until the mixture is thick and pale.
- Strain coffee mixture into a pan, heat to the boiling point, then pour onto the eggs in a steady stream, beating hard all the time.
- Set the bowl over a pan of gently simmering water and stir until it thickens. Cool, then chill in the fridge.
- Whip the cream with the sugar. Fold it into the coffee custard and freeze in a covered container. Beat twice at hourly intervals, then let freeze until firm.
- To caramelize the pecans, preheat the oven to 350°F Spread the nuts on a baking sheet in a single layer. Put them into the oven for 10-15 minutes to toast, until they release their fragrance.
- On the top of the stove dissolve the brown sugar in 2 tablespoons water in a heavy pan, shaking it around over low heat until the sugar dissolves and the syrup clears.
- When the syrup begins to bubble, add the toasted pecans and cook for a minute or two over medium heat until the syrup coats and clings to the nuts.
- Spread the nuts on a lightly greased baking sheet, separating them with the tip of a knife, and let cool. Store when cold in an airtight tin if they are not to be used the same day.
- Transfer the ice cream from the freezer to the fridge 30 minutes before serving. Serve with caramelized pecans.
Nutrition Facts : Calories 596.5, Fat 51.4, SaturatedFat 21.5, Cholesterol 259.8, Sodium 93.5, Carbohydrate 29.3, Fiber 2.4, Sugar 20.9, Protein 9.1
COFFEE-MOLASSES ICE CREAM WITH MOLASSES-GLAZED PECANS
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not boil or mixture will curdle. Remove from heat. Mix in instant coffee and remaining 1 cup cream. Refrigerate coffee custard until well chilled. (Can be prepared 2 days ahead.)
- Process coffee custard in ice cream maker according to manufacturer's instructions. Freeze custard mixture until firm. (Coffee-molasses ice cream can be prepared 1 week ahead.)
- Position rack in center of oven and preheat to 350°F. Butter large cookie sheet. Line another large cookie sheet with waxed paper. Combine molasses, sugar and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered cookie sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined cookie sheet and separate with 2 forks. Cool completely. (Molasses-glazed pecans can be prepared 1 week ahead. Store at room temperature in airtight container.)
- Scoop coffee-molasses ice cream into dishes. Top with molasses-glazed pecans and serve immediately.
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