Cinnamon Shoofly Ice Cream
Shoofly pie is basically God’s gift to Central PA. I’m sure you’ve heard of it.
Oh, you haven’t? Google it, already! Shoofly pie is a molasses based pie, so-named because the molasses attracts flies that need to be “shoo-ed” away. Or so they say.
Some of them are heavier on the molasses (wet-bottom), and some are heavier on the crumb. I’m a wet-bottom girl, myself. (Anyone else just get a little Queen stuck in their head just then?) My girl Emily makes a fab wet-bottom, a must-try. Hubs is more of a dry shoofly person, and so that’s what we brought back from our last excursion to PA. It’s been sitting in my freezer, waiting for some excitement. Here’s a look:
Definitely not enough molasses for me, but I’ll deal with my own issues.
Back to the ice cream. I was itching to make something different and exciting with my ice cream maker, and that shoofly pie was staring me down. I thought cinnamon would complement the molasses well, so I went for it. The resulting ice cream was creamy and delicious, a great recipe for anyone with a sweet tooth. Just a little taste is enough- it’s pretty decadent when all is said and done.
This one goes out to all my Pennsylvania readers. Go straight to Good n’ Plenty, Dutch Haven, Roots, Saturday’s Market or wherever you get your shooflies and make this before summer’s end! You’ll thank me later.
Cinnamon Shoofly Ice Cream
Adapted from Epicurious
(this is a half-sized recipe, I didn’t want the ice cream maker to overflow!)
1 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
1/2 cup heavy cream
3 cinnamon sticks
1/2 tsp ground cinnamon (I was a scaredy cat and thought the sticks just wouldn’t do it)
pinch salt
6 egg yolks
1 generous slice shoofly pie, cut into chunks
Combine milk, 1/2 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks, ground cinnamon and 2 tbs sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
Strain custard. Process in ice cream maker according to manufacturer’s instructions. Fold in shoofly pie pieces right at the end of processing. Do not overstir! Transfer ice cream to container; cover and freeze.
Nat. You’re a genius! A shoofly pie in ice cream?! Holy Moses… that’s amazing.
Oh my word that looks amazing. And yes, let’s be friends, please! In fact, you can help me by helping me make ice cream! We got an ice cream maker for our wedding and I know it should be simple enough to use, but I seem to be dumbfounded by it. I also want to try to make some “healthier” ice cream, but don’t know where to turn!
That sounds completely amazing!!! Totally makes me think of home and the scrumptiosness of shoefly pie…now if opnly my husband weren’t on a perpetual diet…next time I make shoefly pie I am sooo doing this with the leftovers!
I LOVE that this actually has shoofly pie right IN IT! That is amazing!
I tried to reply to your comment, but your email isn’t set up that way. Email me! (jeslynn02 {at} gmail {dot} com)
I love this!! Growing up in Central PA, I’m a huge fan of Shoofly pie… Turn it into an ice cream? I am so in!
girls, we should host some kind of Lancaster PA recipe week together! Do some new twists on the Amish classics?
Hi Natalie
what a great ice cream!! It took me so long when I was little to understand the concept of shoofly pie, that and mince meat always threw me…sigh….Emily sent me over and I am so glad she did!! I will be back again soon!
Dennis
It couldn’t get any better than that! It looks delicious.If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Very creative ice cream! I’ve never tried shoofly pie, but I have heard of it. Wet bottom (fat bottom?) sounds more appealing to me.
🙂