Title: Nutmeg Ice Cream
Categories: November 19
Yield: 1 servings

1 1/2 c Milk
1 1/2 c Heavy cream
3 lg Eggs
3/4 c Sugar
1 ts Freshly grated nutmeg
1/8 ts Salt
1/4 ts Vanilla

In a saucepan bring the milk and the cream just to a boil. In a bowl whisk
together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk
1/2 cup of the milk mixture into the egg mixture, and whisk the mixture
into the remaining milk mixture. Cook the custard over moderate heat,
stirring constantly with a wooden spatula, until it registers 175F. on a
candy thermometer. Transfer the custard to a metal bowl set in a larger
bowl of ice and cold water and stir it until it is cold. Freeze the custard
in an ice-cream freezer according to the manufacturer's instructions.

Makes about 1 quart.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.