Imagine a dessert that captures the warm, nostalgic essence of grandma's kitchen with a sophisticated twist - our Homemade Molasses Spice Ice Cream is exactly that magical creation! This isn't just another boring ice cream recipe; this is a rich, complex flavor journey that will transport your taste buds to a cozy autumn evening with every single spoonful. Packed with deep molasses notes and warming spices like cinnamon, ginger, and cloves, this recipe transforms ordinary ingredients into an extraordinary dessert that will make you the star of any gathering.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is warm, about 5 minutes. Do not bring it to a boil.
- Once the sugar is dissolved, remove the saucepan from the heat. Stir in the molasses, ground cinnamon, ground ginger, ground cloves, and salt. Mix well until all the spices are fully incorporated into the cream mixture.
- Allow the mixture to cool to room temperature. This should take about 10-15 minutes. Once cooled, stir in the vanilla extract.
- Cover the mixture with plastic wrap and refrigerate for at least 2 hours, or until it is completely chilled. For best results, chill it overnight.
- Once the mixture is thoroughly chilled, pour it into an ice cream maker. Follow the manufacturer's instructions to churn the mixture until it reaches a soft-serve consistency, usually about 20-25 minutes.
- Transfer the churned ice cream into an airtight container. Smooth the top with a spatula and press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze the ice cream for at least 4 hours, or until it is firm enough to scoop. If you prefer a harder texture, you can freeze it overnight.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy your homemade molasses spice ice cream!
Tips
- Use high-quality molasses for the most robust flavor - blackstrap or dark molasses works best.
- Ensure your cream mixture is completely chilled before churning to achieve the smoothest texture.
- Don't rush the chilling process - letting the mixture rest overnight develops deeper, more complex flavors.
- If you don't have an ice cream maker, you can use the no-churn method by whipping heavy cream and folding in the spiced mixture.
- For an extra touch of elegance, garnish with candied ginger or a sprinkle of cinnamon before serving.
- Store your ice cream in the coldest part of the freezer, always sealed tightly to prevent ice crystals.
Nutrition Facts
Calories: 650kcal
Carbohydrates: g
Protein: g
Fat: 46g
Saturated Fat: g
Cholesterol: 146mg
