Rich nutmeg ice cream

Rich nutmeg ice cream

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(3 ratings)

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

Moderately easy

Makes 500ml
This rich ice cream is the perfect way to complement your Christmas pudding

Nutrition and extra info

  • Freezable


  • kcalories-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 284ml pot double cream
  • 200ml full-cream milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 egg yolks
  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 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).

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Comments (2)

lizleicester's picture
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Maybe a little heavy on the nutmeg but won't know till Christmas Day for the full effect!

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)

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