Creamy and delicious...Very simple to make..I used fresh eggs from my own chickens and this was so delicious. We ate it right from the ice cream maker and couldn't believe how creamy it was.
Nutmeg Ice Cream
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
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Credit: Todd Coleman
nutmeg
2 cups half-and-half
1 whole nutmeg, cracked
3/4 cup sugar
6 egg yolks
1 cup heavy cream
Toast grated nutmeg in a skillet over medium heat, 1–2 minutes. Remove pan from heat; set aside. Heat half-and-half and cracked nutmeg in a 4-qt. saucepan until it just begins to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks. While whisking, slowly pour in half-and-half mixture. Return mixture to pan; cook, stirring, until mixture thickens, 8–10 minutes. Pour through a fine strainer into a large bowl. Whisk in toasted nutmeg and cream; cover custard and chill. Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.
MAKES 1 QUART
Ratings & Reviews (5)
Not too difficult to make and very tasty especially with the Pumpkin Pie with Brown Sugar-Pecan Crust recipe on this site. I wasn't sure that this would be an ice cream flavor that I could get into, but I was curious to try it. Excellent and a change from vanilla for serving with pies and cobblers.
yuup
It's very custardy, so if you don't love that flavor, I recommend 3 egg yolks and 2 full eggs instead of 6 egg yolks. Tastes a little lighter and more nutmeg-y.
i made it and it was a hit apple pie and this ice cream was huge
Nutmeg Ice Cream
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