nutmeg-ice-cream
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Nutmeg Ice Cream is a dessert dish that incorporates the distinct flavor of nutmeg, a spice derived from the seeds of the Myristica fragrans tree. The ice cream is usually made with a base of cream, sugar, and eggs, to which nutmeg is added for flavoring. It is often served during the holiday season due to nutmeg's association with festive dishes. The dish is popular in various cuisines around the world, particularly in regions where nutmeg is a common ingredient.
Recipe
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon freshly grated nutmeg
5 large egg yolks
Instructions:
In a medium saucepan, combine the heavy cream, milk, half of the sugar, and the nutmeg. Bring the mixture to a simmer over medium heat.
While the cream mixture is heating, in a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.
Once the cream mixture is hot, slowly pour about a third of it into the egg yolk mixture, whisking constantly to combine and temper the egg yolks.
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture and cook over low heat, stirring constantly, until the mixture thickens and can coat the back of a spoon.
Strain the mixture through a fine-mesh sieve into a clean bowl and let it cool to room temperature. Once cooled, cover the bowl and refrigerate the mixture for at least 2 hours, or overnight.
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to a lidded container and freeze it until firm, at least 4 hours or overnight.