Nutmeg Ice Cream - Zuni Cafe Recipe #364041
Excellent served with your favorite fruit pie or tart. Be sure to use freshly grated nutmeg, not ground nutmeg.
by swissms
½ day | ½ day prep
SERVES 8
- 1 cup chilled buttermilk, divided
- 12 large egg yolks
- 3/4 cup sugar
- 3 cups heavy whipping cream
- 1/2 cup whole milk
- 3/4 teaspoon freshly grated nutmeg (or more to taste)
- 1/8 teaspoon salt
- Place 3/4 cup buttermilk in lage bowl; set strainer over bowl.
- Whisk egg yolks and sugar in heavy large saucepan until sugar is almost dissolved. Whisk in heavy whipping cream, whole milk, 3/4 t. nutmeg, and salt.
- Using flat-bottom wooden spoon, stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 11 minutes. Remove custard from heat; stir in remaining 1/4 cup buttermilk.
- Pour custard through strainer into bowl with buttermilk. Remove strainer; stir custard to blend.
- Refrigerate custard until cold, at least 6 hours. Stir in more nutmeg, if desired.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours.
- (Can be prepared 3 days ahead. Keep frozen. Soften slightly before serving.).
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5 stars