Rich Nutmeg Ice Cream Recipes

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NUTMEG ICE-CREAM (GRENADA)



Nutmeg Ice-Cream (Grenada) image

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

1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 tablespoon grated fresh nutmeg (about 1 whole nutmeg)
1/8 teaspoon salt
1 teaspoon vanilla extract

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



Nutmeg Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dessert     Thanksgiving     Fall     Party     Nutmeg     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 7

1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon vanilla

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



Nutmeg Ice Cream image

This turned out very well. I thought up this recipe to complement my Thanksgiving Candied Walnut Sweet Potato Cream Cobbler with Orange Gingerbread. I only regret not making more!

Provided by Tiffany Bannworth

Categories     Other Desserts

Time 20m

Number Of Ingredients 8

2 can(s) evaporated milk
1 can(s) sweetened condensed milk
2 eggs
1 c dark brown sugar
2 Tbsp cinnamon, freshly grated
1 tsp nutmeg, freshly grated
2 tsp vanilla
1 Tbsp grand marnier (optional)

Steps:

  • 1. Place all ingredients in a saucepan. Whisk.
  • 2. Start at the lowest heat, and slowly raise heat while whisking. This is to temper the eggs.
  • 3. When you finally reach the highest setting, let it just reach a boil. Then pull from heat.
  • 4. Whip with an immersion blender until frothy.
  • 5. You may either place this is an ice cream maker. Or flat freeze it, in your freezer.

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