Carob molasses ice cream

Time 40 minutes
Yields Makes a generous quart ice cream
Carob molasses ice cream
(Bethany Mollenkof / Los Angeles Times)

Set 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.


In 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.


Stir 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.


Freeze 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.

Adapted from “The Seasonal Jewish Kitchen,” by Amelia Saltsman.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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