Ingredients

500 ml milk
1 tspn grated nutmeg
100 g caster sugar
125 g past egg yolks/ 7-8 egg yolks
125 ml double cream

Method

Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes. Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk. Cook the custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cools rapidly. Stir in the cream, then churn in an ice-cream machine

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