We had some friends over on Saturday & while the kiddies were playing with playdough, one of them asked for ice cream. I remembered that I had heavy cream on hand, so I thought I’d whip up a batch. Unfortunately, I couldn’t find my ice cream recipe book. Before I looked up a recipe online, my friend told me that she had a recipe that would be great. The recipe called for 1/4 cup of maple syrup – which I didn’t have – so I ended up with this happy little discovery:
Molasses Cookie Ice Cream!
I used molasses instead of maple syrup. Since the ice cream doesn’t call for much sugar at all, it’s not incredibly sweet. Which I like. But to add a little bit more sweetness & depth to the simple ice cream, I rolled each scoop in ginger, cinnamon & sugar. Oh, it’s good. It’s the perfect amount of sweet. This particular recipe (probably because of the 2 cups of cream it calls for) sets up really well in the ice cream maker.
• MOLASSES COOKIE ICE CREAM •
- 2 egg yolks
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup molasses
- 1 cup whole milk
- 2 cups heavy cream
Mix the egg yolks, sugar, vanilla and molasses well. Add the milk and blend well. Stir the cream just until blended. Pour into ice cream maker! Once it’s just about set, put ice cream in the freezer to finish setting up– about 2-3 hours. Scoop balls of ice cream onto a cookie tray & put them back into the freezer for a couple minutes. Add cinnamon, sugar & ginger (to taste) into a bowl. Remove ice cream scoops from freezer & roll in sugar mixture. Serve. Makes about 18 scoops. (adapted from this recipe)
Now that it’s finally warming up, I’m going to be making ice cream & granitas quite often. Growing up, we made it a tradition to make ice cream often during the summer. My favorite was making blackberry sorbet out of the fresh berries from my mom’s incredible garden. Do you make home made ice cream?
