Nutmeg Ice Cream Grenada
Transport your taste buds to the Spice Isle with Nutmeg Ice Cream Grenada, a creamy and decadent dessert infused with the warm, aromatic essence of freshly grated nutmeg. This recipe combines a velvety custard base made with rich heavy cream, whole milk, and egg yolks, balanced with just the right amount of sugar and a hint of vanilla. The highlight, however, is the fragrant nutmeg—a beloved export of Grenada—adding depth and a touch of tropical elegance to each scoop. Perfectly churned to achieve a silky texture, this indulgent ice cream is a luxurious treat that pairs beautifully with both cones and desserts. Whether served solo or as a complement to pies or cakes, this nutmeg ice cream is a unique way to bring the bold flavors of the Caribbean into your kitchen.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Freshly grated nutmeg
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil. Remove from heat.
In a separate bowl, whisk together egg yolks and the remaining 3/8 cup of sugar until the mixture turns pale and thick, about 2-3 minutes.
Gradually temper the egg yolks by slowly pouring in about 1/2 cup of the warm cream mixture, whisking constantly to prevent the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. This should take about 7-10 minutes. Ensure the mixture does not boil.
Remove the saucepan from heat and stir in the vanilla extract, freshly grated nutmeg, and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Place the bowl with the custard mixture into an ice bath to cool it quickly, stirring occasionally. Once cooled to room temperature, cover the bowl and refrigerate for at least 4 hours or overnight for the flavors to meld.
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the nutmeg ice cream scooped into bowls or cones, garnished with a light dusting of additional freshly grated nutmeg if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 27.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 69 mg | 1% | |
*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.
