“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.”
READY IN:
4hrs 20mins
SERVES:
4
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla.
  3. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.
  4. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer.
  5. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.
  6. Freeze the custard in an ice-cream maker according to the manufacturer's instructions.

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