Name: Rich nutmeg ice cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes 500ml
Cuisine: British
Ingredients: 284ml pot double cream; 200ml full-cream milk; 6 egg yolks; 50g sugar; 1 tsp freshly-grated nutmeg

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Rich nutmeg ice cream

Rich nutmeg ice cream

Jane Hornby

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Makes 500ml

More effort

Prep: 5 mins

Cook: 10 mins

Plus cooling and freezing time

A star rating of 4.5 out of 5.4 ratingsRate

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This rich ice cream is the perfect way to complement your Christmas pudding

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sticky orange & marsala pudding

A star rating of 4.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

284ml pot double cream
200ml full-cream milk
6 egg yolks
50g sugar
1 tsp freshly-grated nutmeg

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat the double cream and the full-cream milk in a pan until just starting to boil.
step 2

Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
step 3

Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
step 4

Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).

RECIPE TIPS

MAKING IT PERFECT

Don’t leave the pan when making custard and keep the heat low. If it starts to turn lumpy, take off the heat immediately and quickly strain through a sieve into a large bowl to stop it cooking. Push any set custard through the sieve and whisk in to the rest.

Recipe from Good Food magazine, December 2006

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A star rating of 4.5 out of 5.4 ratings

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