For a 1 qt ice cream maker:
2 Tbs melted butter
2 c whole milk
1 c heavy cream
5 Tbs molasses
0.50 c granular sugar
1 Tbs vanilla
Bring all ingredients up to just shy of a boil, cool. Run in the ice cream maker.
Add-ins: I usually add 1 tsp of thick-n-thin which is just vegetable gums; this needs to be dissolved well. To this recipe I added a bit of cinnamon, nutmeg, and ginger to taste. Yummy.
Just reading this, I REALLY need an ice cream maker. It sounds wonderful!
OK -- these recipes sound yummy and the TG dinners amazing. However, am I the only one? I'd be shot at dawn for serving anything beyond "What you're supposed to serve" on TG -- turkey, (canned) sweet potato cass with mini-marshmallows; cranberry sauce (no berries) with the can-date imprint still on the jelly; mashed potatoes with gravy; pumpkin pie.
And NO variations allowed!
I picked up a dessert card yesterday: winner of the Blue Ribbon at the 2004 Pennsylvania Farm Show by Angela Hausch. It would probably go GREAT with your molasses ice cream:
BLUE RIBBON APPLE PIE
Filling:
2/3 c packed dk brown sugar
1/4 c white sugar
1/4 c all-purpose flour
1/4 c fresh lemon juice
1 TB vanilla extract
1 1/2 tsp cinnamon
1/2 tsp salt
4 LB (about 12) tart Pennsylvania apples, peeled & sliced
1/4 c unsalted butter
9-inch unbaked pastry shell
In large bowl combine brown sugar, white sugar, flour, lemon juice, vanilla, cinnamon and salt. Add apples, tossing to coat with mixture. In large skillet melt butter over medium heat. Add apple mixture and cook until apples are tender, about 10 minutes, stirring occasionally. Spoon into unbaked pastry shell.
TOPPING:
1 c caramel dip for apples
3/4 c all-purpose flour
1/3 c white sugar
1/2 tsp cinnamon
1/3 c cold unsalted butter
1/2 c chopped walnuts
Drizzle caramel dip over apple filling in pastry shell. In small bowl, combine flour, sugar and cinnamon. Cut butter into mixture until crumbly. Add walnuts. Sprinkle over filling.
Bake at 350 degrees F for 40 to 45 minutes, or until bubbly and lightly browned. Cool before serving.