Be the first to Prep Time: 10 minutes
Cook Time: 10 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.
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.
