Nutmeg ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Milk |
| 1½ | cup | Heavy cream |
| 3 | larges | Eggs |
| ¾ | cup | Sugar |
| 1 | teaspoon | Freshly grated nutmeg |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Vanilla |
Directions
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 ½ 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 175F. 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.
Makes about 1 quart.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.