Alright. It’s a great week. A week that I’m considering giving the honor of an annual tradition. Or maybe a monthly one.
So this, this Brady Molasses Ice Cream, this was the ice cream that finally brought my mom to question why it was, exactly, I was making so much ice cream. It’s a commonly known fact that I love ice cream, but after about 3 successive quarts, she decided to ask why I was, yet again, prepping the ice cream maker.
Because it’s Ice Cream Week. Duh.
If you don’t dislike molasses, then you will love this ice cream. The homemade Butter Toffee Chunks pair perfectly with the light molasses and brandy flavorings, which marry together in the ultimate frozen from. It’s a rough, homey-kind of ice cream that comforting and surprising all at the same time. Do I love it more than the other ice creams? Right now, I do. I would say that it ties with the Coconut Ice Cream. But then again, Pistachio Ice Cream was so long ago, how can I correctly rank them? Hm. That must mean I should make more ice cream?
Brandy Molasses Ice Cream
with Butter Toffee Chunks
2 cups whole milk
½ cup white sugar
2 tablespoons high quality molasses
1 teaspoon pure vanilla extract
4 large egg yolks
¾ cup heavy whipping cream
¼ cup to ½ cup brandy (I used a ¼ cup to merely highly the molasses and butter toffee, but ½ cup would present a stronger flavor)
2 cups Butter Toffee Chunks (about 1 recipe)
1. Bring 2 cups milk, ¼ cup white sugar, and the molasses to a boil in a heavy-bottomed saucepan, whisking to combine. Remove from heat and add in the vanilla extract.
2. Whisk egg yolks and remaining ¼ cup sugar in a medium bowl. Add about ½ cup of the hot milk mixture, whisking constantly, to temper the yolks. Gradually add in the remaining hot milk mixture until combined. Return custard to the saucepan and cook over low heat stirring with a wooden spoon until custard thickens and leaves a path on the back of spoon when finger is drawn across, stirring constantly, about 10 minutes or just before simmering. Do not boil. Strain the custard into a large bowl. Microwave the brandy on high for about 30 seconds to remove some of the alcohol. Stir in the whipping cream and the brandy to the custard, whisking to combine. Refrigerate for at least 2 hours or overnight so that the custard is completely cool.
3. Process chilled custard in ice cream maker according to manufacturer’s instructions. Add the Butter Toffee Chunks to the maker during the last couple minutes of mixing. Transfer to a container and freeze before serving to ice cream can set.
Adapted from David Lebovitz
¾ cup whole raw almonds, toasted and chopped
1 tablespoon water
4 tablespoons butter, cut into small pieces
½ cup white sugar
2 tablespoons packed brown sugar
1/8 teaspoon baking soda
½ teaspoon pure vanilla extract
¼ cup bittersweet chocolate chips or chunks
1. Spread ½ cup of the toasted almonds out on an ungreased baking sheet in an 8-inch diameter circle. Set aside. Bring the water, butter, and both sugars to a boil in a heavy-bottomed saucepan over medium-high heat. Stop stirring and, swirling the pan occasionally, bring the sugar mixture to about 280-300 degrees. Take off heat and, being extremely careful, whisk in the baking soda and vanilla extract. Pour the toffee over the almond circle and let sit for 2 minutes.
2. Spread the chocolate chips or chunks on top of the hot toffee and, after a few minutes, spread the chocolate into an even layer. Sprinkle the remaining ¼ cup almonds over the chocolate and the toffee hardens completely. Chop the toffee before use.