nutmeg ice cream

michelle taylor

michelle taylor

19th January 2011

nutmeg ice cream

Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to i...

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