#36 Egg Yolk & Nutmeg Ice-cream
Forget Vanilla, this is the new go-to base.
Hello and welcome back to another edition of The Seasonal Kitchen. I mentioned on my Instagram Stories earlier this week that my husband (who is not a dessert lover by the way) became almost territorial over this batch of ice-cream. This is high praise indeed.
I LOVE making ice-cream, and I try and make it every month, making wackier and wackier flavours, but always returning to a more simplistic taste now and again. Over on TSK+ I will be sharing my Roasted Plum Ice-cream with Frangipane Streusel. Hit subscribe below if you want to support my work + get access to all 36 exclusive recipes! Thank you in advance.
This particular recipe came about after eating my famous English Custard Tart . I wanted to emulate the creaminess & richness of the custard whilst capturing the spiciness of the nutmeg. This is utterly incredible on its own, but when it is paired with an Apple Pie (warm of course) or a Fruit Crumble, it really sings.
Egg Yolk & Nutmeg Ice-cream
Ingredients
7 Egg Yolks
470ml Double Cream
230ml Whole Milk
120g Golden Caster
3g Flaked Salt
1/2 Nutmeg Fresh & Ground
1 Fat Vanilla Pod, scraped (keep the remaining outer pods)
Method
Add the cream, milk, sugar, salt & vanilla seeds+pod halves into a saucepot. Stir constantly on a low heat until the sugar dissolves.
Whisk the egg yolks in a bowl and slowly pour around 1/3 of your hot cream over your eggs. Place this back into the pot and cook until it is thick enough to coat the back of a spoon.
Add the freshly grated nutmeg into the custard and stir. Bring this to room temperature then place in the fridge to cool further for at least 3-4 hours. Discard the vanilla outer pods. If you leave this overnight it will infuse further and create a more intense flavour.
Add this to your ice-cream maker and remove once at a “soft "serve texture. Either serve immediately or place into a tub with a lid to freeze for later.
If you are serving this for later, remove from the freezer for 15 minutes before serving for the perfect texture.
