Nutmeg Ice Cream

Prepare the Base

In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Mix Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Temper the Egg Yolks

Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper them.

Gradually add the remaining milk mixture to the egg yolks, whisking continuously.

Cook the Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This should take about 5-7 minutes.

Add Flavorings

Remove from heat and stir in the freshly grated nutmeg, vanilla extract, and salt.

Cool and Chill

Transfer the custard to a clean bowl and let it cool to room temperature.

Once cooled, cover and refrigerate for at least 4 hours, or until well chilled.

Churn the Ice Cream

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze

Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.

Serve

Scoop and serve the Nutmeg Ice Cream. Garnish with a sprinkle of additional nutmeg if desired.