NUTMEG ICE-CREAM (GRENADA)
Known as the Spice Isle, Grenada produces one third of the world's nutmeg. DO NOT substitute powdered nutmeg in this recipe. Once it is ground, nutmeg soon loses the oils which give it flavour and taste so do yourself a 'flavour' and never use that pre-ground stuff again.
Provided by WizzyTheStick
Categories Frozen Desserts
Time 4h20m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage.
- In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla.
- Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.
- Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer.
- Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.
- Freeze the custard in an ice-cream maker according to the manufacturer's instructions.
Nutrition Facts : Calories 576.9, Fat 40.5, SaturatedFat 24.2, Cholesterol 274.6, Sodium 205.4, Carbohydrate 45.5, Fiber 0.3, Sugar 38.3, Protein 9.6
NUTMEG ICE CREAM
Categories Milk/Cream Ice Cream Machine Dessert Thanksgiving Fall Party Nutmeg Gourmet
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
RICH NUTMEG ICE CREAM
This rich ice cream is the perfect way to complement your Christmas pudding
Provided by Jane Hornby
Categories Dinner, Lunch, Treat
Time 15m
Yield Makes 500ml
Number Of Ingredients 5
Steps:
- Heat the double cream and the full-cream milk in a pan until just starting to boil.
- Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
- Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
- Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).
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