Nutmeg Ice-Cream (Grenada)
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
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy cream
- 3 large eggs
- 3⁄4 cup sugar
- 1 tablespoon grated fresh nutmeg (about 1 whole nutmeg)
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 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.
- 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 spoon, 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 maker according to the manufacturer's instructions.
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AH-MAZING! It's just soooo good!! The texture is perfect, the taste is out of this world, the colour is gorgeous! Perfect ice cream!! I added a tsp of rum as well. It reminds me so much of eggnog. Everyone loved it and I'm recommending it to anyone and everyone as well! Delicious as an affogato, in a ice cream sandwich and as is!
This ice cream is superb! It's rich, smooth and flavorful, and, although I haven't tried it, I would be willing to bet that with the addition of a small amount of rum, you would get the world's best eggnog ice cream, too. (Trying this is definitely in the works.) Thank you very much for sharing this recipe with us.
Well, I had to share this ice cream with neighbors, but that's only because I borrowed their ice cream maker! It was a big hit in both households, & was gone in no time! Next time, & there will be one or two or three, I'll just make it as a freezer dessert, as I've done other times. Thanks so much for sharing this recipe!