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Rich nutmeg ice cream

Rich nutmeg ice cream

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and freezing time
  • More effort
  • Makes 500ml

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

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

Method

  • STEP 1

    Heat the double cream and the full-cream milk in a pan until just starting to boil.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKING IT PERFECT

Don’t leave the pan when making custard and keep the heat low. If it starts to turn lumpy, take off the heat immediately and quickly strain through a sieve into a large bowl to stop it cooking. Push any set custard through the sieve and whisk in to the rest.

Goes well with

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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