Saturday, January 2, 2016

Nutmeg Ice Cream

This holiday season, I wanted to make a unique ice cream flavor to go with our molten chocolate cakes. I decided on Nutmeg and then everyone stared at me skeptically. Well, it was fantastic! It had a smooth back of the mouth flavor that reminded me of Christmas and winter. It was almost warm! Great with anything or alone! It is a slightly subtle flavor so it could be hard in a sundae to detect it. 

Recipe from Savuer:

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


 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.

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