Nutmeg Ice Cream
Votes: 1
Rating: 5
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Rate this recipe!
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Today’s recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog.
Nutmeg Ice Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Today’s recipe comes all the way from Grenada yet tastes so familiar, almost like summertime eggnog.
Ingredients
  • 2 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 tsp whole nutmeg (freshly ground)
  • 1 cup sugar
  • 3 egg yolks
Servings:
Units:
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.