Start to finish: 12 hours
Makes: 2 quarts
6 egg yolks
¼ cup molasses
½ cup sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup walnut pieces
3 ounces dark chocolate, chopped
Place bowl from ice cream machine into freezer.
In a medium-sized saucepan, whisk together egg yolks, molasses, sugar, vanilla and kosher salt over medium heat until sugar is dissolved.
Whisk in milk and cream until combined. Add in walnuts.
Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.
Transfer to a large bowl, cover with plastic wrap and chill at least 4 hours or overnight.
Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture.
Churn until thick, about 25 minutes. Add in chopped dark chocolate and stir to combine.
Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.