Nutmeg Ice Cream
A custard-based ice cream flavored with vanilla and nutmeg, an ingredient strongly associated with Grenadian cooking. The custard is heated safely and cooled quickly before churning.
Reviewed by Around the Table
Prep
25m
Cook
15m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 500mlWhole Milk
- 300mlHeavy Cream
- 5pcsEgg Yolk
- 160gWhite Sugar
- 5gNutmeg Powder
- 8mlVanilla Extract
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the whole milk, heavy cream, nutmeg powder, vanilla extract, and salt in a saucepan and heat until steaming.
- 02
Whisk the egg yolks with the white sugar until smooth. Slowly whisk in some of the hot dairy to temper the yolks.
- 03
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard reaches 71°C (160°F) and coats a spoon. Do not boil.
- 04
Strain the custard into a clean bowl set over an ice bath and stir until cool, then cover and refrigerate until thoroughly chilled.
- 05
Churn in an ice-cream maker according to its instructions, then freeze until firm enough to scoop.
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