Rich Nutmeg Ice Cream
Creamy Nutmeg Ice Cream is a delightful frozen treat that offers a luxurious blend of rich double cream, full-cream milk, and the warm spice of freshly-grated nutmeg. This ice cream recipe yields a velvety custard base that freezes beautifully, creating a smooth and decadent dessert perfect for enjoying on its own or alongside a complementary dessert like Sticky Orange & Marsala Pudding.
— Constant Cookbook
Ingredients
- 284ml pot double cream
- 200ml full-cream milk
- 6 egg yolks
- 50g sugar
- 1 tsp freshly-grated nutmeg
Instructions
- 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).
Cook Time
10M
Prep Time
PT5M
Yield
Makes 500ml
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