Rich nutmeg ice cream
By Jane Hornby
This rich ice cream is the perfect way to complement your Christmas pudding
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Prep:5 mins
Cook:10 mins
Plus cooling and freezing time - More effort
Nutrition per serving
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kcal 0
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fat 0g
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saturates 0g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 284ml pot double cream
- 200ml full-cream milk
- 6 egg yolks
- 50g sugar
- 1 tsp freshly-grated nutmeg
Tip
Making it perfectDon’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.
Method
Heat the double cream and the full-cream milk in a pan until just starting to boil.
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.
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.
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).
