Molasses Ice Cream

My beloved husband, bless him, has decided that sugar is a potential poison, so is happily guzzling on molasses instead...  oh, the innocence!    It's ok, it won't last long but, in the meantime, I was experimenting with molasses ice cream (apparently molasses is brilliant for arthritis.. me neither).   And, actually, it's pretty good!  It's got that really, really dark treacly flavour you'd expect, and isn't particularly sweet, but, when paired with gingerbread (ginger, also good for arthritis), it's a winning pudding!  You could use health food store molasses or Lyle's black treacle.   Serve with gingerbread (https://katespuddings.blogspot.co.uk/2013/03/gingerbread-and-ginger-trifle-easy-and.html)

Molasses Ice Cream with Gingerbread

Molasses Ice Cream

3 egg yolks

5 fl oz/120mg molasses

23floz/600ml mixed milk and cream – normally 2/3 cream to 1/3 milk

Quick method:

Separate the egg yolks into a bowl/food processor (putting the whites into a jar to make meringues later).  Add the molasses and beat the mixture together.  Slowly add the cream/milk mixture, and whisk until it is well combined.

Slower Method:

Separate the egg yolks and add the molasses.  Warm the milk/cream mixture until blood heat, then pour it over the yolks/molasses.  Return the mixture to the pan and heat gently, stirring until it has thickened up and you’ve made a beautiful custard.  Allow it to cool, then…

Pour into an ice cream maker and churn until it is thick – probably about 35-50 minutes, depending on the warmth of the day.   This quantity usually makes about 1.5 pint, enough for 6-8 people (or one hungry husband).