Nutmeg Ice Cream
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
58
Spice
36
Sweetness
57
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Milk1.5 cups
Heavy Cream3 large
Egg3 cup
Sugar1 tsp
Nutmeg (freshly grated)1 tsp
Salt1 tsp
VanillaDirections:
1
In a saucepan bring the milk and the cream just to a boil
2
In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture
3
Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F
4
On a candy thermometer
5
Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold
6
Freeze the custard in an ice-cream freezer according to the manufacturer's instructions
7
In a saucepan bring the milk and the cream just to a boil
8
In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture
9
Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F
10
On a candy thermometer
11
Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold
12
Freeze the custard in an ice-cream freezer according to the manufacturer's instructions