Buttermilk-Molasses Ice Cream

• 3 large eggs
• 1/4 cup unsulfured molasses
• 2 cups heavy cream
• 1 cup buttermilk
• 2/3 cup firmly packed dark brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

1. Whisk eggs and molasses together in a medium bowl until combined. Set aside.
2. Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
3. Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
4. Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.
5. Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

eggs, unsulfured molasses, heavy cream, buttermilk, brown sugar, vanilla, salt, ground cinnamon

Taken from www.allrecipes.com/recipe/265995/buttermilk-molasses-ice-cream/ (may not work)