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1
Bring 2 cups cream and milk to boil in heavy medium saucepan.
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2
Remove from heat.
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3
Whisk egg yolks, molasses and sugar to blend in large bowl.
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4
Gradually whisk in hot cream mixture.
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5
Return mixture to saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not boil or mixture will curdle.
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6
Remove from heat.
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7
Mix in instant coffee and remaining 1 cup cream.
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8
Refrigerate coffee custard until well chilled.
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9
(Can be prepared 2 days ahead.)
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10
Process coffee custard in ice cream maker according to manufacturer's instructions.
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11
Freeze custard mixture until firm.
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12
(Coffee-molasses ice cream can be prepared 1 week ahead.)
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13
Position rack in center of oven and preheat to 350F.
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14
Butter large cookie sheet.
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15
Line another large cookie sheet with waxed paper.
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16
Combine molasses, sugar and salt in heavy medium saucepan.
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17
Boil 1 minute.
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18
Remove from heat.
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19
Add pecans and stir to coat well.
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20
Spread pecans on buttered cookie sheet.
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21
Bake until pecans are just beginning to brown, about 10 minutes.
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22
Immediately transfer pecans to waxed paper-lined cookie sheet and separate with 2 forks.
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23
Cool completely.
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24
(Molasses-glazed pecans can be prepared 1 week ahead.
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25
Store at room temperature in airtight container.)
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26
Scoop coffee-molasses ice cream into dishes.
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27
Top with molasses-glazed pecans and serve immediately.
