In a saucepan over medium heat, combine milk, cream, brown sugar, molasses, vanilla, cinnamon, and nutmeg. Bring to a light boil. Adjust heat to low, and simmer.Shoofly pie was developed in Pennsylvania as a traditional Dutch dish that was always made with molasses. They liked to eat this pie with coffee for breakfast. We have taken the essence of the original dish and turned it into ice cream!*
INGREDIENTS
2 cups whole milk
1¼ cups heavy cream
¾ cup brown sugar
¼ cup molasses
¼ tsp vanilla
¼ tsp cinnamon
½ tsp ground nutmeg
6 large egg yolks
Crumble Topping (Optional):
1½ cups flour
¾ cup sugar
1 tsp cinnamon
½ tsp nutmeg
⅛ tsp salt
1 stick unsalted butter, melted
*TIP
You will need an ice-cream maker for this recipe.
DIRECTIONS
In a saucepan over medium heat, combine milk, cream, brown sugar, molasses, vanilla, cinnamon, and nutmeg. Bring to a light boil. Adjust heat to low, and simmer.
Place the egg yolks in a separate bowl. Slowly add 1 tsp of the hot milk mixture to the eggs, stirring constantly until the eggs are tempered. You want them to slowly rise to the same temperature as the mixture to prevent cooking the eggs. Pour the tempered eggs into the saucepan and stir.
Raise the heat to medium-low; continue to cook and stir until the mixture becomes thick and coats the back of a wooden spoon.
Strain the mixture and add it to your ice-cream maker. Make ice cream as directed by your ice-cream maker. We popped ours into the freezer for firmness.
Crumble Topping (Optional):
If you are one of the folks who love the crumble topping of a shoofly pie, we further suggest making this quick, optional topping: Preheat the oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, salt, and butter. Add the mixture to a shallow baking pan, and toast in the oven until golden. Set aside to cool, then sprinkle over the top of a heaping bowl of shoofly pie ice cream.