Posted by Megan | Dessert, Ice Cream

Will and I make a molasses cookie recipe (which I’ve somehow never posted about?) that is pretty amazing and I came home the other night to discover he had turned it into ice cream! Will absolutely loves the molasses cookies, so I’m not surprised he made the ice cream, especially since it’s been a long time since we’ve made the cookies. Anyways, if you’re not a huge molasses fan, this might be a recipe to skip out on or adjust according to your preferences, because 2 tbsp may be more than you realize! this ice cream was like nothing I’ve ever had before and tasted just like the cookies, but obviously in a more melty way. I do warn though that the flavors can be strong! If you’re like Will, you may love that, but if you’re more like me, you might enjoy it but opt for smaller portions. Works well for me because less ice cream is always a good thing!

Molasses Cookie Ice Cream
2 egg yolks
3/4 cup brown sugar, separated
2 cups heavy cream
1 cup 2% milk
1 tsp vanilla
2 tbsp dark molasses
1 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp nutmeg

Stir egg yolks and 1/4 cup brown sugar until light and fluffy. Add remaining 1/2 cup brown sugar and stir until fluffy again. Then add heavy cream, milk, vanilla, molasses, and spices, combining well. Refrigerate for at least two hours. Then make ice cream according to manufacturers instructions, allowing to churn for 20-25 minutes!

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