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.
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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