Nutmeg Ice Cream
- Ready In:
- 2hrs 50mins
- Ingredients:
- 7
- Yields:
-
1 quart
ingredients
- 2 cups milk
- 1 cup half-and-half
- 4 eggs
- 3⁄4 cup sugar
- 7 ounces cans sweetened condensed milk
- 2 whole whole nutmegs, grated (do not subsitute ground nutmeg)
- 1 1⁄2 cups heavy cream
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent, bar none. Be advised that the success of this recipe wholly depends on the quality of the nutmeg. I used a wonderfully intense, flowery nutmeg we purchased in Jamaica. I only used one and it was plenty. I also added a bit of vanilla. Note: It took about 15 minutes cooking on low to obtain a custard consistency (not the 5-8 as suggested). Be sure and watch it carefully -- if it gets too hot the egg will cook and become lumpy.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>