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Nutmeg Ice Cream

The Quirky Foodster Team

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Ingredients

  • 300 ml (1 1/4 cups) whole milk
  • 300 ml (1 1/4 cups) heavy cream
  • 120 g (3/5 cup) granulated sugar
  • 4 (4) egg yolks
  • 1 tsp (1 tsp) whole nutmeg, freshly grated
  • 5 ml (1 tsp) vanilla essence
  • A pinch (a pinch) pinch of salt

Method

  1. Heat milk and cream in a saucepan over medium heat until just simmering; remove from heat.
  2. Whisk egg yolks and sugar together until pale and slightly thickened.
  3. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper.
  4. Return mixture to the saucepan, cook over low heat, stirring constantly, until it coats the back of a spoon (about 8–10 minutes). Do not boil.
  5. Strain through a fine sieve, stir in grated nutmeg, vanilla and salt.
  6. Chill the custard fully in the refrigerator, at least 4 hours or overnight.
  7. Churn in an ice cream maker according to manufacturer instructions, or freeze in a shallow container, stirring every 30 minutes until firm.

Introduction: Grenada's global reputation as the Isle of Spice is showcased in this rich, home-churned nutmeg ice cream, a treat served at family celebrations and sold by roadside vendors during nutmeg harvest season.

Cultural Background: Grenada's global reputation as the Isle of Spice is showcased in this rich, home-churned nutmeg ice cream, a treat served at family celebrations and sold by roadside vendors during nutmeg harvest season.

Tips: Tempering the yolks slowly prevents scrambling — pour the hot liquid in a thin stream while whisking. Freshly grated whole nutmeg gives noticeably more aromatic flavour than pre-ground.

Variations: Swirl in a little dark rum for a boozy adult version. Add toasted coconut flakes for texture.

Storage: Store in an airtight, freezer-safe container up to 2 weeks.

Reheating: Not applicable — serve frozen.

Nutrition: Approx. 290 kcal, 5 g protein, 20 g fat, 23 g carbohydrate per serving.

FAQs:

Q: Can I make this without an ice cream maker?

A: Yes, freeze in a shallow dish and stir vigorously every 30 minutes for the first 3 hours to break up ice crystals.

Q: Is pre-ground nutmeg acceptable?

A: Yes, though freshly grated whole nutmeg has notably stronger aroma.

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