Nutmeg Ice Cream
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- 1 1/2 cup(s) Milk
- 1 1/2 cup(s) Heavy cream
- 3 whole(s) Large eggs
- 3/4 cup(s) Sugar
- 1/4 cup(s) Nutmeg
- 1/8 teaspoon(s) Salt
- 1/4 teaspoon(s) Vanilla
- In a saucepan bring the milk and cream just to a boil.
- In a bowl, whisk together the eggs, sugar, nutmeg, salt and vanilla
- Whisk 1/2 cup of the milk mixture into the egg mixture and whisk the mix into the remaining milk mixture.
- Cook the custard over moderate heat, stirring constantly with a wooden spatula until it register 175 degrees with candy thermometer.
- Transfer the custard to a metal bowl set in a larger bowl of ice with cold water and stir until cold.
- Freeze the custard in an ice cream freezer according to the manufacturers instructions.
This recipe is a personal recipe added by jtfodel and has not been tested or endorsed by MyRecipes.
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Nutmeg Ice Cream Recipe at a Glance
- COURSE: Ice Cream/Sherbet
- MAIN INGREDIENT: Dairy