Rich Nutmeg Ice Cream Food

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

NUTMEG ICE-CREAM (GRENADA)

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.

NUTMEG ICE CREAM

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.