Nutmeg Ice Cream

Nutmeg Ice Cream

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

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

Nutmeg Ice Cream
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
Yield: makes 1 QUART

Ingredients

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

Instructions

  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.