Nutmeg Ice Cream Ingredients:
- ¾ pint (420 ml) milk
- ¾ pint (420 ml) heavy cream
- 3 large eggs
- 6 oz (170 g) sugar
- 1 tbsp freshly grated nutmeg
- 1/8 tbsp salt
- ¼ tbsp vanilla essence
How to Make Nutmeg Ice Cream:
- Place the milk and cream in a saucepan and bring to the boil. Whisk together the eggs, sugar, nutmeg, salt and vanilla essence in a bowl. Add half of the milk mixture to the eggs and continue whisking.
- Stir in the remainder of the milk mixture and return to the heat. Cook the custard over moderate heat, stirring constantly with a wooden spoon until it registers 175°F (79°C) on a candy thermometer.
- Transfer the custard to a metal bowl set in a large bowl of ice and cold water. Stir until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer’s instructions.
Makes: 1 quart (1.1 litres)
Serves: 8
