Best 3 Buttermilk Molasses Ice Cream Recipes
Indulge in a symphony of flavors with our delightful buttermilk molasses ice cream, a harmonious blend of tangy buttermilk and sweet, robust molasses. This frozen treat is a perfect balance of sweet and savory, with a velvety texture that will tantalize your taste buds. Experience the magic of this unique ice cream, available in three irresistible variations:
- Classic Buttermilk Molasses: Savor the timeless combination of buttermilk and molasses, perfectly harmonized to create a classic flavor that never disappoints.
- Brown Sugar Buttermilk Molasses: Embark on a journey of rich, caramelized flavors with the addition of brown sugar. This variation adds a touch of warmth and depth, making it a favorite among ice cream enthusiasts.
- Salted Buttermilk Molasses: Prepare your palate for a delightful surprise with the salted buttermilk molasses ice cream. A sprinkle of sea salt enhances the sweetness of the molasses and adds a touch of savory complexity, creating a truly captivating flavor experience.
Each recipe is meticulously crafted to deliver a smooth and creamy texture, ensuring a satisfying indulgence with every spoonful. Whether you prefer the classic simplicity of the original buttermilk molasses ice cream, the comforting warmth of the brown sugar variation, or the intriguing contrast of the salted version, these recipes promise an unforgettable culinary adventure.
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.
BUTTERMILK ICE CREAM
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.
BUTTERMILK ICE CREAM
We think of this flavor as old-fashioned-in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.
Provided by Kris Hoogerhyde
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
- In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
- Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
- Add the buttermilk and vanilla to the cold base and whisk to blend.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
Tips:
- Use full-fat buttermilk and molasses. This will give your ice cream a richer flavor and texture.
- Chill your buttermilk and molasses before using. This will help the ice cream freeze more quickly and smoothly.
- Don't overbeat the ice cream base. Overbeating can make the ice cream grainy.
- Freeze the ice cream for at least 4 hours before serving. This will give it time to firm up and develop its full flavor.
- Serve the ice cream with your favorite toppings. Some popular toppings include chocolate chips, sprinkles, and whipped cream.
Conclusion:
Buttermilk molasses ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a sweet treat, give this recipe a try!
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