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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 1 |
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The original recipe (Bon Appetit, March 1982) recommends not subsituting ground nutmeg for the fresh nutmeg in this recipe. Cook time includes refrigeration time and processing time. Ingredients:
2 cups milk |
1 cup half-and-half |
4 eggs |
3/4 cup sugar |
7 ounces cans sweetened condensed milk |
2 whole whole nutmegs, grated (do not subsitute ground nutmeg) |
1 1/2 cups heavy cream |
Directions:
1. Scald milk and half-and-half in saucepan over low heat.
2. and heat.
3. DO NOT BOIL.
4. Combine eggs with sugar in bowl and blend well with mixer.
5. Whisk a small amount of hot milk into egg/sugar mixture.
6. Transfer mixture to saucepan and cook over low heat for 5-8 minutes, stirring constantly until mixture is thick and custard consistency.
7. DO NOT BOIL.
8. Remove from heat.
9. Stir condensed milk and nutmeg into mixture.
10. Cool to room temperature.
11. Stir heavy cream into mixture.
12. Chill at least 2 hours (or time recommended by ice cream machine directions).
13. Process according to ice cream machine directions.
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