Name: Nutmeg ice cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Caribbean
Ingredients: 300ml double cream; 200ml whole milk; 2 tsp freshly grated nutmeg; 3 medium egg yolks; 2 tsp vanilla extract or vanilla bean paste or 1 vanilla pod, split and seeds scraped out; 100g raw cane sugar; 1 tsp cornflour

Two scoops of nutmeg ice cream in a bowl with a spoon on the side

300ml double cream
200ml whole milk
2 tsp freshly grated nutmeg
3 medium egg yolks
2 tsp vanilla extract or vanilla bean paste
or 1 vanilla pod, split and seeds scraped out
100g raw cane sugar
1 tsp cornflour

Method

step 1
Gently heat the cream, milk and nutmeg in a pan over a medium heat until it just starts to boil.
step 2
Meanwhile, whisk together the egg yolks, vanilla, sugar and cornflour in a large bowl. Once the milk is steaming, pour a little into the yolk mixture and whisk to temper it, then slowly pour in the rest, whisking continuously. Pour the mixture back into the pan, then cook over a low heat for 5-10 mins, stirring continuously until the mixture thickens. Remove from the heat and set aside to cool.
step 3
Churn in an ice cream maker according to the instructions or scrape the mixture into a freezerproof container and freeze. Remove from the freezer every hour and stir, ensuring you get all the ice crystals around the edges. Repeat three or four times, or until the ice cream is thick and smooth.