An effortless substitute for mashed potatoes or boiling potatoes is this recipe. Easy and beneficial.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs 20 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 large eggs
- ¼ cup unsulfured molasses
- 2 cups heavy cream
- 1 cup buttermilk
- ⅔ cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Whisk eggs and molasses together in a medium bowl until combined. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 235 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Nice recipe. Pretty sure they forgot to specify that you are using just the egg yolks — not the whole egg.
Best thing ever. Seriously. Mine turned out darker than the picture even though I cut the molasses and sugar–will continue reducing next time. My custard cooked for longer, and some of the egg cooked at the bottom, so I’ll stick close to the recipe’s time. I added some nutmeg, ginger, and mixed some leftover speculoos cookies and raisins in–def swapping those for either nothing or something nutty instead, like peanut butter cookies. Thanks Kim.