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Desserts

Carob molasses ice cream

Carob molasses ice cream
Bethany Mollenkof / Los Angeles Times

Amelia Saltsman spends a lot more time at farmers markets than you do. Unless you're a farmer, at any rate, in which case you probably know Saltsman and have maybe talked to her for her first book, "The Santa Monica ... Read more

Total time: 40 minutes, plus chilling and freezing time | Makes a generous quart ice cream
  • 4 egg yolks
  • 2 cups (480 milliliters) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/4 cup (50 grams) sugar
  • 1/8 teaspoon salt
  • 1/2 cup (160 g) carob molasses, warmed

Step 1Set a mesh sieve over a 2-quart bowl. Rest the bowl in a larger bowl filled with a good handful of ice and a little water, and place near the stove. In a medium bowl, lightly whisk together the yolks.

Step 2In a medium saucepan, combine cream, milk, sugar and salt over medium heat and bring to a boil. Turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking constantly. Slowly whisk the egg-cream mixture back into the saucepan. Reduce the heat to low and cook, stirring frequently with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and stays parted like the Red Sea when you run your finger across the spoon, 2 to 4 minutes. Be careful not to overcook, as the mixture will curdle. Pour through the prepared sieve to remove any bits of cooked egg.

Step 3Stir the custard a few times to cool it down a bit and then stir in the carob molasses. Strain through the sieve again. When cool, cover with plastic wrap, pressing it directly onto the surface of the custard, and refrigerate for several hours or up to overnight.

Step 4Freeze in an ice cream maker following manufacturer's instructions. Transfer to a chilled container, cover tightly and freeze, preferably for several hours, before serving. This ice cream is creamy enough that you should have no trouble scooping it straight from the freezer.

Note: Adapted from "The Seasonal Jewish Kitchen," by Amelia Saltsman.

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