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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
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Vanilla Nutmeg Ice Cream - Equipment List

Saucepan
Whisks
Vanilla

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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

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Vanilla Nutmeg Ice Cream - Instructions Continued

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.

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

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