Small Batch Molasses Ice Cream

1. Combine milk, cream, sugar and molasses in a small saucepan. Heat over medium-low heat, stirring regularly.
2. In a medium bowl, whisk together egg yolks and salt.
3. Just before the milk mixture begins to bubble, reduce the heat to low. Slowly stir some of the hot cream mixture into the egg yolks. This raises the temperature of the yolks so they don’t cook when added to the hot milk.
4. Stir a little more of the hot milk mixture into the egg yolks. I would say I added about a half a cup of hot liquid to the yolks in 2 or 3 additions, stirring during each addition.
5. Now you’re ready to add the yolks into the saucepan. Add the egg yolk mixture, stirring constantly.
6. Continue stirring constantly until the mixture thickens enough to coat the back of a spoon.
7. Then remove from heat and pour the mixture through a mesh strainer and let cool to room temperature. Stir in the vanilla.
8. Refrigerate until cold, preferably overnight, and process in an ice cream maker according to the manufacturer’s instructions.