Nutmeg Ice Cream

Makes 1 1/2 quarts

Pull up a chair. I have a secret to tell you. You are missing out on one of life’s greatest pleasures if you’ve never made homemade ice cream. I’ve spent many a summer day hovering over a spinning, whirring ice cream machine…  waiting – rather impatiently- for the liquid to solidify into creamy goodness, just so I can eat it up with a spoon directly out of the container. The milk and cream mixture completes its glorious transformation in less than thirty minutes in a machine (which is a great plug and play alternative to the hand cranked models of yore).

Today’s recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog, thanks to the addition of their pride and joy – the noble nutmeg. I call it ever-so nutmeg because it is ever-so good. The bonus? Our recipe is a little lighter than some ice creams, which typically include equal parts milk and cream.

NOTE: If you purchased a 2 cup container of heavy cream, consider using the leftover 1/2 cup to make homemade whipped cream.

Ingredients:

2 1/2 cups milk
1 1/2 cups heavy cream
1 tsp freshly ground nutmeg
1 cup sugar
3 egg yolks

Method:

Gather your ingredients on a sunny day with a smile. You’re about to make ice cream! Everything will be all right once you have ice cream, especially nutmeg ice cream.

Heat the milk and heavy cream with half of the sugar, reserving the rest for later, and 1 tsp freshly ground nutmeg. Remove from heat when the sugar is dissolved. Do not boil.

Next, whisk together the yolks with the remaining 1/2 cup sugar until pale yellow and thickened.

Like so!

Next, stream a few tablespoons of the hot milk mixture into the egg yolk mixture and whisk to combine.

Then pour this mixture back into the pot. Return to heat and cook over a medium-low flame until thickened (this will usually happen a minute or so after the first bubbles break through). Stir continuously. Once thickened, strain all the goupy stuff out.

Chill and prepare according to manufacturer’s instructions.

At this stage, I had to give it a taste. I wasn’t disappointed. It was totally ying, yang…

Serve with a smattering of fresh nutmeg. Whipped cream would be nice, too.

Just a word of caution: a critical part of the process is to step back and enjoy this thing of beauty before you dive into the deep end …

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Today's recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog.Nutmeg Ice Cream
Ingredients
Instructions
  1. Heat the milk and heavy cream with half of the sugar, reserving the rest for later, and 1 tsp freshly ground nutmeg. Remove from heat when the sugar is dissolved. Do not boil.
  2. Whisk together the yolks with the remaining 1/2 cup sugar until pale yellow and thickened.
  3. Stream a few tablespoons of the hot milk mixture into the egg yolk mixture and whisk to combine.
  4. Pour this mixture back into the pot. Return to heat and cook over a medium-low flame until thickened (this will usually happen a minute or so after the first bubbles break through). Stir continuously. Once thickened, strain all the goupy stuff out.
  5. Chill and prepare according to manufacturer's instructions.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

21 Comments

  1. mom says

    Dr Alfred Ferretti (Foppiano/Fopiano) used nutmeg in his tomato sauce and in the stuffing for his homemade Raviolis… unlike Grammie Asunta Foppiano/Fopiano…or the Angelo Foppianos. I think his Mother hailed from a different part of Italy than his Father or vice versa…I’d have to check the .”tree”

    • Sasha Martin says

      Weren’t they spinach raviolis? I remember the picture of me rolling them out with him – I was so little and he seemed so ancient. 🙂 They were tasty, though!

      • mom says

        Si Signora…Spinach raviolis with ricotta and NUTMEG…he also (unlike the other Foppianos/Fopianos)added cut up and ground cooked pork chop meat to the mix! Ancient? Yeah…he died at 102…made his last Raviolis about 10 years before in his workroom down cellar…with empty wine bottles lined up against the foundation – I remember being confused/surprised by that, because Lulla Rina idolized Dr Alfred’s education and position at Northeastern Un
        yet was soooo “NO ALHOHOL”

  2. There are always two sides of the coin: when I made eggnog for the first time this Thanksgiving, I was wondering why I was wasting a perfectly good ice cream base by drinking it liquid!

    My grandmother had an ice cream machine the size of a small cabinet, when I was a child. They were quite exotic appliances back then. I remember watching it spin for ages, totally fascinated by the magic happening in it. And yes, ice cream spooned straight from the machine is the best in the whole world. My favourite one was strawberry sorbet: nothing like the store bought one.

    • Sasha Martin says

      That’s funny – I suppose there is a season for both. As for your grandmother’s ice cream machine – how neat. I’ll have to make strawberry soon. I can almost taste it…!

  3. Yes! Ice cream is one of my absolute favorite things to make because it’s so easy and I love it! People always seem to be intimidated by it. This looks and sounds great! I’m not an eggnog fan, but think I would like this because it’s ice cream. 🙂

    • Sasha Martin says

      Yes, pretty much anything makes for good ice cream. Except, maybe, ants.

      • Jessica Bennett says

        Oh, I don’t know. I’ve had a few ants by accident at picnics, and they’re not so bad. Add enough cream and sugar, and you’ll just have a crunchy ice cream 😉

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  5. O I’ve never thought of making ice cream with nutmeg, but it must be amaaazing! I need to get my ice cream maker out of storage and try this soon. It was an impulse buy and I’ve only used it twice :/ I know, bad ice cream maker, bad!

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  7. Jessica Bennett says

    Our local library had a family event this weekend where we got to make homemade ice cream the old-fashioned way- by putting cream, sugar, and vanilla in a zip lock bag and putting that bag in a larger zip lock bag filled with rock salt and ice and then shaking for several minutes. The rock salt freezes the ingredients to -5 degrees Fahrenheit, so it’s quicker than using table salt. It was tasty.

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