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Nutmeg is the primary flavoring ingredient in this smooth and creamy ice cream not to be missed.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 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

Preparation:

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 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 machine according to the manufacturer's instructions.
Yield: about 1 quart

Recipe Source: Gourmet Magazine 1991 Annual (Random House)
Reprinted with permission.

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