Blackstrap Praline Ice Cream

FOR THE ICE CREAM:

• 2 cups milk
• 4 tsp. cornstarch
• 1 ¹⁄₄ cups heavy cream
• ²⁄₃ cup sugar
• 2 tbsp. blackstrap molasses
• ¹⁄₄ tsp. kosher salt
• 3 tbsp. cream cheese, softened

FOR THE PRALINE:

• 1 cup pecans
• 2 tbsp. light brown sugar
• 2 tbsp. blackstrap molasses
• 1 tbsp. unsalted butter, melted
• ¹⁄₄ tsp. ground cinnamon
• ¹⁄₄ tsp. kosher salt

Instructions

1. Make the ice cream: In a bowl, stir together ¹⁄₄ cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, molasses, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
2. Place cream cheese in a bowl and pour in ¹⁄₄ cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions.
3. Make the praline: Combine pecans, brown sugar, molasses, butter, cinnamon, and salt on a foil-lined baking sheet and bake until bubbly and dark, about 12 minutes. Cool, roughly chop, and fold into churned ice cream.
4. Transfer ice cream to a storage container and freeze until set.