Rich nutmeg ice cream

Rich nutmeg ice cream

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Cooking time

Prep: 5 mins Cook: 10 mins Plus cooling and freezing time

Skill level

Moderately easy


Makes 500ml

This rich ice cream is the perfect way to complement your Christmas pudding

Nutrition and extra info

Additional info

  • Freezable
Nutrition info




  • 284ml pot double cream
  • 200ml full-cream milk
  • 6 egg yolks
  • 50g sugar
  • 1 tsp freshly-grated nutmeg

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  1. Heat the double cream and the full-cream milk in a pan until just starting to boil.
  2. Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
  3. Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
  4. Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).

Recipe from Good Food magazine, December 2006

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red_chilli's picture
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Gorgeous! made it and served it with a rich egg custard tart (although because of the nutmeg in the recipe, I did go easy on the nutmeg in the egg custard)