Nutmeg Ice Cream
Indulge in the rich, creamy decadence of homemade Nutmeg Ice Cream, a sophisticated twist on classic frozen desserts. This silky ice cream features the warm, aromatic spice of freshly grated nutmeg, perfectly balanced with a luscious custard base made from heavy cream, whole milk, and egg yolks. The recipe’s key technique—tempering the eggs and slow cooking the custard—ensures a smooth, velvety texture, while a touch of vanilla extract and a pinch of salt elevate the flavors to new heights. Ideal as a unique treat for holiday gatherings or an elegant finish to a dinner party, this handcrafted ice cream is both comforting and refined. Pair it with warm fruit crisps or savor it solo to let its spiced undertones shine. Perfect for those looking to explore gourmet ice cream creations, Nutmeg Ice Cream is a timeless dessert that will become a staple in your repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Freshly grated nutmeg
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and 1/2 cup of granulated sugar. Warm the mixture over medium heat until it is just about to simmer, stirring occasionally. Do not let it boil.
While the cream mixture is heating, whisk together the egg yolks and the remaining 1/4 cup of sugar in a medium bowl until the mixture becomes pale and slightly thickened.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Gradually add the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously.
Reduce the heat to low and cook the custard, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract, freshly grated nutmeg, and salt.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Allow the custard to cool at room temperature for about 15-20 minutes, then cover the bowl with plastic wrap (press the plastic wrap directly onto the surface of the custard to prevent a skin from forming) and refrigerate for at least 4 hours or overnight.
Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 163.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 420 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
