October 11, 2011
I ran into a recipe for honey and toasted nutmeg ice cream over at Seven Spoons the other day, and was immediately drawn in. Matt and I have only just started experimenting with homemade ice cream after receiving our ice cream maker attachment as a wedding gift last month, and it's definitely one of my new favorite toys.
This may seem like the wrong season to dive into ice cream experimentation, but you need something to go with all of those holiday pies, right? And this flavor is perfect. The combination of honey and nutmeg is truly delicious.
Sometimes I'll add a tiny pinch of cinnamon to mix up the flavor, but it's best if the nutmeg is allowed to shine. Definitely make this if you own an ice cream maker. And if you don't? Well, I won't tell you that you're missing out, but...
Nutmeg Honey Ice Cream
1 whole nutmeg
Tiny pinch of cinnamon (optional)
1 1/2 cups whole milk
1 1/2 cups heavy cream, divided
1/3 cup sugar
1/3 cup liquid honey
6 egg yolks
Pinch of salt
Grate 3/4 of the nutmeg into a small skillet. Add a really small pinch of cinnamon (optional), and toast the spices on medium heat until they become aromatic (2-3 minutes). Take the spices off the heat, and set aside.
In a large saucepan, add the milk, 1/2 cup heavy cream, and the rest of the ungrated nutmeg. Heat over medium until just before it boils, stirring frequently. Remove from heat, and allow the nutmeg to steep for 10 minutes.
Prepare the sugar, honey, egg yolks and salt by whisking them together in a bowl. Pour a small amount of the milk mixture (about half a cup or so) into the egg mixture in a slow, steady stream while whisking the entire time. Transfer, while whisking, all of the egg mixture back into the saucepan with the rest of the milk mixture. Place the saucepan over medium heat and stir until the mixture thickens (5-10 minutes). Remove from heat and stir in the remaining cup of heavy cream and the toasted spices.
Pour the mixture into a bowl and refrigerate until chilled. Once the mixture is cold throughout, pour it into a 1qt (or larger) ice cream maker, and process according to manufacturer's instructions.
Posted by Lindsay McCoy at 3:24 PM