Nutmeg Ice Cream Recipes

NUTMEG ICE-CREAM (GRENADA)

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.

NUTMEG ICE CREAM

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.

NUTMEG ICE CREAM

Steps:

• Scald milk and half-and-half in saucepan over low heat.
• and heat.
• DO NOT BOIL.
• Combine eggs with sugar in bowl and blend well with mixer.
• Whisk a small amount of hot milk into egg/sugar mixture.
• Transfer mixture to saucepan and cook over low heat for 5-8 minutes, stirring constantly until mixture is thick and custard consistency.
• DO NOT BOIL.
• Remove from heat.
• Stir condensed milk and nutmeg into mixture.
• Cool to room temperature.
• Stir heavy cream into mixture.
• Chill at least 2 hours (or time recommended by ice cream machine directions).
• Process according to ice cream machine directions.

RICH NUTMEG ICE CREAM

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).