Nutmeg Ice Cream

  • Serves

    makes 1 QUART


Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.


  • 2 tsp. freshly grated nutmeg
  • 2 cups half-and-half
  • 1 whole nutmeg, cracked
  • 34 cup sugar
  • 6 egg yolks
  • 1 cup heavy cream


Step 1

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.

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