Scissor Icon

Vanilla Nutmeg Ice Cream

2 1/4 cupsmilk
2 1/4 cupsheavy cream
1 cup + 2 tablespoonssugar
1/4 teaspoonkosher salt
8egg yolks
2 teaspoonsvanilla extract
1 1/2 teaspoonsfreshly grated nutmeg
Page 1
Scissor Icon

Vanilla Nutmeg Ice Cream - Equipment List

Saucepan
Whisks
Vanilla

Page 2
Scissor Icon

Vanilla Nutmeg Ice Cream - Instructions

Accompany this flavorful ice cream with our www.CHEFScatalog.com/Recipe/recipe_detail.aspx?recipeid=190"
target="_blank"> harvest apple cake.

In a saucepan over medium-high heat, whisk together the milk, heavy cream, 1/2 the sugar and the salt.
Heat just until scalding (200 F), or until the mixture is steaming and small bubbles are forming along
the sides of the saucepan.

In a medium mixing bowl, whisk together the egg yolks and the remaining sugar until smooth and slightly
lightened in color. Slowly pour the warm milk mixture into the eggs, whisking quickly and constantly
until blended. Pour the custard back into the saucepan and cook on medium-low heat, stirring constantly
with a spoon, until the custard thickens and a finger drawn across the back of a spoon leaves a path, 5
to 7 minutes.

Pour the custard through a fine-mesh strainer sitting over a clean bowl. Add the vanilla extract and
nutmeg. Fill a larger bowl halfway with ice and water and place the bowl with the custard into it. Let
cool to room temperature, stirring occasionally. Cover and refrigerate until thoroughly chilled, at
least 4 hours.

Page 3
Scissor Icon

Vanilla Nutmeg Ice Cream - Instructions Continued


Spoon the custard into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the ice cream to a storage container, cover and freeze until firm, at least 4 hours.

Makes 1 1/2 quarts

CHEFS™ Kitchen

Page 4