The only ice cream cookbook I have ever owned is the Ben & Jerry’s Homemade Ice Cream & Dessert Book. I think I got it as a Christmas present along with a Donvier ice cream maker, back in the late 80s, when Ben & Jerry’s was all that and more. And so I made ice cream — a buttload of it. Combined with my suddenly sedentary lifestyle, I’m blaming Ben and Jerry for much of my weight gain over the years. The bastards.
Anyhow, the unusual thing about the ice cream in this cookbook is that it’s not cooked at all. There is no custard. There is no tempering of egg yolks. And curdling is never a concern, of course. But using uncooked eggs frightens some people. A lot of people. Folks are worried sick about salmonella, and when there’s a scare about raw tomatoes, the concerns about uncooked eggs peaks again.
Not me. Nor my family, as we like the simplicity of Ben & Jerry’s recipes. A couple of eggs. Some sugar. Cream. Flavoring or fruit or chocolate. Very simple, very clean, and very good, and the kids can make it themselves. And in the 20 years I’ve been making ice cream this way, I’ve never had anyone get sick. Maybe I’m just due, but then, I’ll live with that risk.
Here’s a recipe for an ice cream flavor I made up the weekend before last to accompany my ultra-easy peach cobbler: Buttermilk Molasses Ice Cream. I’m sure someone has made this flavor before, but this one came from my little ol’ head, so I’m taking credit for it! It’s an interesting flavor, with the sour tones of the buttermilk balanced with the earthiness of the molasses, but ultimately, I prefer to eat it with something like cobbler or pie rather than eating it unadulterated. My wife, however, loves it straight, so give it a try and let me know what you think.
Buttermilk Molasses Ice Cream
- 2 eggs
- 3/4 cup sugar
- Pinch of salt
- 3 Tbsp molasses
- 2 cups heavy cream
- 2 cup buttermilk
Whisk eggs in a medium to large bowl until light yellow. Slowly add sugar while whisking. Whisk in salt and molasses. Stir in cream and buttermilk until sugar is fully dissolved. Freeze according to your ice cream maker’s instructions. Could it get any easier than that????