Blackstrap Praline Ice Cream

Blackstrap Praline Ice Cream

makes about 1 quart


2 cups milk
4 tsp. cornstarch
1 14 cups heavy cream
23 cup sugar
2 tbsp. blackstrap molasses
14 tsp. kosher salt
3 tbsp. cream cheese, softened


1 cup pecans
2 tbsp. light brown sugar
2 tbsp. blackstrap molasses
1 tbsp. unsalted butter, melted
14 tsp. ground cinnamon
14 tsp. kosher salt


Make the ice cream: In a bowl, stir together 14 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, molasses, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place cream cheese in a bowl and pour in 14 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions.
Make the praline: Combine pecans, brown sugar, molasses, butter, cinnamon, and salt on a foil-lined baking sheet and bake until bubbly and dark, about 12 minutes. Cool, roughly chop, and fold into churned ice cream.
Transfer ice cream to a storage container and freeze until set.
This recipe originally appeared at Saveur.

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