Rich Nutmeg Ice Cream Recipe

In a saucepan, heat the heavy cream and milk over medium heat until it begins to steam, but not boil. Remove from heat.

In a separate bowl, whisk together the sugar and egg yolks until well combined.

Slowly pour the hot cream mixture into the egg mixture, whisking constantly.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.

Remove from heat and stir in the vanilla extract and ground nutmeg.

Place the mixture in a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming.

Refrigerate for at least 4 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Serve the rich nutmeg ice cream in bowls or cones and enjoy!