Nutmeg Ice Cream

Name: Nutmeg Ice Cream
Total time: PT0D0H0M
Yield: makes 1 QUART
Ingredients: 2 tsp. freshly grated nutmeg; 2 cups half-and-half; 1 whole nutmeg, cracked; 3 ⁄ 4 cup sugar; 6 egg yolks; 1 cup heavy cream

Serves
makes 1 QUART

TODD COLEMAN

Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.

Ingredients

2 tsp. freshly grated nutmeg
2 cups half-and-half
1 whole nutmeg, cracked
³⁄₄ cup sugar
6 egg yolks
1 cup heavy cream

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Instructions

Step 1

Toast grated nutmeg in a skillet over medium heat, 1-2 minutes. Remove pan from heat; set aside. Heat half-and-half and cracked nutmeg in a 4-qt. saucepan until it just begins to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks. While whisking, slowly pour in half-and-half mixture. Return mixture to pan; cook, stirring, until mixture thickens, 8-10 minutes. Pour through a fine strainer into a large bowl. Whisk in toasted nutmeg and cream; cover custard and chill. Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.