Best Rich Nutmeg Ice Cream Recipes
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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.
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