RICH NUTMEG ICE CREAM
This rich ice cream is the perfect way to complement your Christmas pudding
Provided by Jane Hornby
Categories Dinner, Lunch, Treat
Time 15m
Yield Makes 500ml
Number Of Ingredients 5
Steps:
- Heat the double cream and the full-cream milk in a pan until just starting to boil.
- Meanwhile whisk the egg yolks and sugar in a large bowl. When milk and cream mix is ready, steadily pour it over the yolks, whisking continuously.
- Pour back into a clean pan, then heat gently, stirring, for about 10 mins until the mix thickens enough to coat the back of a spoon. Strain custard through a sieve into another large bowl, stir in the freshly-grated nutmeg, then cool.
- Churn in an ice cream machine or pour into a freezer-proof container, then freeze for about 1½ hrs until frozen around the edges. Stir the frozen edges into the mix, then repeat this twice more or until the ice cream is smooth and thick. Leave for at least 4 hrs to freeze before serving with Sticky orange & marsala pudding (see link, right).
NUTMEG ICE-CREAM (GRENADA)
Known as the Spice Isle, Grenada produces one third of the world's nutmeg. DO NOT substitute powdered nutmeg in this recipe. Once it is ground, nutmeg soon loses the oils which give it flavour and taste so do yourself a 'flavour' and never use that pre-ground stuff again.
Provided by WizzyTheStick
Categories Frozen Desserts
Time 4h20m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage.
- 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 spoon, until it registers 175 degrees F. 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 maker according to the manufacturer's instructions.
Nutrition Facts : Calories 576.9, Fat 40.5, SaturatedFat 24.2, Cholesterol 274.6, Sodium 205.4, Carbohydrate 45.5, Fiber 0.3, Sugar 38.3, Protein 9.6
NUTMEG ICE CREAM
Categories Milk/Cream Ice Cream Machine Dessert Thanksgiving Fall Party Nutmeg Gourmet
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- 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 175°F. 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.
LEMON-NUTMEG ICE CREAM
Provided by Jeanne Kelley
Categories Dessert Christmas Thanksgiving Quick & Easy Low Cal Frozen Dessert Lemon Christmas Eve Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 3
Steps:
- Whisk lemon peel and nutmeg into slightly softened vanilla ice cream. Freeze until firm.
INDIAN PUDDING WITH NUTMEG ICE CREAM
Categories Dairy Ginger Dessert Thanksgiving Raisin Spice Fall Molasses Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For ice cream:
- Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- For pudding:
- Preheat oven to 300°F. Butter 8x8x2-inch glass baking dish. Combine cornmeal and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk over medium heat until mixture boils. Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in butter. Remove from heat.
- Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix into pudding). Place pudding dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
- Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours ahead. Cool; cover with plastic and let stand at room temperature. Rewarm covered pudding in microwave oven on low about 8 minutes.)
- Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
NUTMEG ICE CREAM
The original recipe (Bon Appetit, March 1982) recommends not subsituting ground nutmeg for the fresh nutmeg in this recipe. Cook time includes refrigeration time and processing time.
Provided by ellie_
Categories Frozen Desserts
Time 2h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Scald milk and half-and-half in saucepan over low heat.
- and heat.
- DO NOT BOIL.
- Combine eggs with sugar in bowl and blend well with mixer.
- Whisk a small amount of hot milk into egg/sugar mixture.
- Transfer mixture to saucepan and cook over low heat for 5-8 minutes, stirring constantly until mixture is thick and custard consistency.
- DO NOT BOIL.
- Remove from heat.
- Stir condensed milk and nutmeg into mixture.
- Cool to room temperature.
- Stir heavy cream into mixture.
- Chill at least 2 hours (or time recommended by ice cream machine directions).
- Process according to ice cream machine directions.
Nutrition Facts : Calories 3427.9, Fat 218.9, SaturatedFat 130.6, Cholesterol 1560.4, Sodium 1007.8, Carbohydrate 307.9, Fiber 2.3, Sugar 263.3, Protein 72
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