I whisk the egg yolks and molasses together in a bowl until smooth and glossy, then set it aside.

I add the heavy cream, whole milk, and salt to a saucepan and heat gently until steam forms and bubbles appear around the edges. I don’t let it boil.

I slowly pour about half of the warm cream mixture into the egg-molasses mixture while whisking constantly to temper the eggs.

I pour everything back into the saucepan and cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

I remove it from heat, strain the custard if I want extra smooth ice cream, and stir in the vanilla.

I cover the surface with plastic wrap touching the custard and chill it in the fridge for at least 6 hours or overnight.

I churn the chilled mixture in my ice cream maker according to the manufacturer’s instructions, usually about 20–25 minutes.

I transfer the ice cream to an airtight container and freeze for 3–4 hours until scoopable.