See the Recipe. Todd Coleman

Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. The recipe for this super-sweet, nutty variation first appeared in SAVEUR Issue #140 along with Molly O’Neill’s story Here’s the Scoop.

Yield: makes about 1 quart



  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 14 cups heavy cream
  • 23 cup sugar
  • 2 tbsp. blackstrap molasses
  • 14 tsp. kosher salt
  • 3 tbsp. cream cheese, softened


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


  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.