Nutmeg Ice Cream

By contessawannabe

Ingredients

• 2 tsp. freshly grated
• nutmeg
• 2 cups half-and-half
• 1 whole nutmeg, cracked
• 3/4 cup sugar
• 6 egg yolks
• 1 cup heavy cream

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

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.