Grenadian Nutmeg Ice Cream
A creamy and aromatic ice cream that highlights Grenada's most famous spice, nutmeg. This homemade treat offers a unique flavor profile that is both comforting and refreshing.
🧂 Ingredients
- 1.5 cups Whole milk
- 1.5 cups Heavy cream
- 3 yolks Large egg yolks
- 0.75 cup Granulated sugar
- 1 tablespoon Freshly grated nutmeg(from about 1 whole nutmeg)
- 1/8 teaspoon Salt
- 1 teaspoon Vanilla extract
👨🍳 Instructions
- 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
In a separate bowl, whisk together the egg yolks, sugar, freshly grated nutmeg, salt, and vanilla extract until well combined and slightly pale.
- 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
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
Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir occasionally until completely chilled.
- 6
Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
- 7
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.
💡 Pro Tips
- ✓Using freshly grated nutmeg is crucial for the authentic flavor. Pre-ground nutmeg loses its potency.
- ✓Ensure the custard reaches 175°F (79°C) for the best texture; overcooking can lead to a scrambled egg consistency.
- ✓An ice bath helps to rapidly cool the custard, preventing it from continuing to cook.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of rum for a boozy twist.
- Serve with a sprinkle of extra grated nutmeg or a drizzle of caramel sauce.