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Recipe by Jane Hornby

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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).

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• Melissa

  31 July 2008

  Melissa rated and commented on this recipe

  

  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)

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Ingredients

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

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Difficulty and servings

Makes 500ml

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Plus cooling and freezing time

Ingredients

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

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