Buttermilk-Molasses Ice Cream

Whisk eggs and molasses together in a medium bowl until combined. Set aside.

Combine cream buttermilk brown sugar vanilla extract salt and cinnamon in a medium saucepan over medium heat. Cook stirring frequently until sugar is dissolved and mixture begins to bubble around the edges about 5 minutes.

Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon about 8 minutes.

Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator 4 hours to overnight.

Pour custard into an ice cream maker and freeze according to manufacturer's instructions about 20 minutes. Transfer to an airtight container and freeze until firm about 4 hours.