👨‍🍳 Instructions

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.

   💡 Tip: Heating the milk and cream helps to dissolve the sugar and temper the egg yolks.
2. 2

   In a separate bowl, whisk together the egg yolks, half of the sugar (1/2 cup), freshly grated nutmeg, vanilla extract, and salt until pale and slightly thickened.

   💡 Tip: Using freshly grated nutmeg provides a more intense and authentic flavor.
3. 3

   Gradually whisk about half a 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.

   💡 Tip: Tempering prevents the eggs from scrambling when added to the hot liquid.
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 5-8 minutes). Do not let it boil.

5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath (a larger bowl filled with ice and water) and stir occasionally until the custard is completely chilled.

   💡 Tip: Chilling the custard thoroughly is crucial for the ice cream maker to work effectively.
6. 6

   Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.

   💡 Tip: If you don't have an ice cream maker, you can freeze the custard in a shallow container, stirring vigorously every 30 minutes until frozen.
7. 7

   Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.