👨‍🍳 조리법

1. 1

   In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. Do not boil. Remove from heat.

2. 2

   In a separate bowl, whisk together the egg yolks, sugar, freshly grated nutmeg, salt, and vanilla extract until well combined and slightly pale.

3. 3

   Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolk mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

4. 4

   Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F or 79°C). Do not let it boil.

5. 5

   Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir occasionally until completely chilled.

6. 6

   Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer's instructions.

7. 7

   Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.