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Ingredients
| 2% milk: 1 1/2 cups |
| heavy whipping cream (fluid): 1 1/2 cups |
| eggs: 3 (large) |
| granulated sugar: 3/4 cup |
| whole nutmeg: 1 tsp (freshly grated) |
| salt: 1/8 tsp |
| vanilla extract: 1/4 tsp |
Nutmeg Ice Cream
Credit: Epicurious
User rating:
-
Prep Time
min -
Cook Time
min -
Servings
1 serving(s)
Tags
Preparation
In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.