Our fascination with treacle continues. Perhaps its our shared love of all things royal and United Kingdom that has lead us down this sticky path but we both agree that golden syrup is superior to corn syrup and black treacle is superior to molasses. Both golden syrup and black treacle have deeper and more complex flavor profiles than their American counterparts.
As the weather heats up, baking becomes less enjoyable and cold treats take center stage. We fell in love with this recipe for Treacle Ice Cream. The first bite reminded us of caramel but the flavors deepened into hints of coffee and a nutty quality. We both agree that it would be a welcome addition to a specialty ice cream parlor.
Visit the Lyle’s Golden Treacle website for info about their company and the history of Lyle’s syrup.
Treacle Ice Cream
- ice cream machine
- 1 1/2 cups heavy cream
- 1 1/2 cups milk (skim or 2 %)
- 1/2 cup sugar
- 6 egg yolks
- 1/4 tsp salt
- 3 Tbs black treacle
- Combine heavy cream, milk, salt, and half of the sugar in a pot. Heat over medium heat until scalded. Do not boil. Remove from heat and set aside.
- In a small bowl combine egg yolks and rest of the sugar. Whisk until incorrporated.
- Temper the eggs. Using a measuring cup, remove 1/2 a cup of the milk mixture. LIttle by little pour the milk into the egg mixture while constantly whisking. Add the milk very slowly or the egg yolks may cook too much and become scrambled eggs.
- Very slowly pour the warmed egg yolks back into the milk mixture. Heat over medium heat (do not boil) until thickened into a custard and the mixture coats the back of a wooden spoon. Remove from heat.
- In a small bowl, heat treacle in the microwave for 5-7 seconds. Pour into the custard mixture and stir until well combined.
- Transfer to a bowl, cover and chill in the refridgerator until completely cold.
- Churn mixture in a ice cream maker according to appliance directions (about 20 to 30 minutes.) Transfer to a storage container, cover with plastic wrap and freeze until ready to serve.