If winter is approaching where you are in the world, this week’s recipe, Grenadian Nutmeg Ice Cream, will be a welcome taste of the tropics. If it’s warm where you are, the recipe will help you cool down (I won’t lie, I’d much rather be on that end of the deal…). It’s a win-win!
This cold, densely spiced indulgence is extremely easy to make, and is well worth the wait. For our American readers, use the ice cream as a tasty topper to Thanksgiving apple or pumpkin pie!
Grenadian Nutmeg Ice Cream
Adapted from Food.com
1 ½ cups whole milk
1 ½ cups heavy cream
3 large eggs, at room temperature
¾ cup granulated sugar
1 tablespoon grated fresh nutmeg
Dash of salt
1 ½ teaspoons pure vanilla extract
In a large saucepan, heat the milk and cream. When it begins to boil, turn off the heat.
In a medium bowl, whisk the remaining ingredients. Whisk half a cup of the heated milk and cream into the egg mixture, and then pour that into the remainder of the milk mixture in the saucepan.
Cook over medium heat, stirring constantly, until it begins to thicken and reaches 175 degrees. Transfer the mixture to a metal bowl and set it in another, larger, bowl filled half way with ice and water. Stir until the cream is cold and pour into an ice cream maker. Finish according to manufacturer’s instructions.
Don’t have an ice cream maker? Why not get one? Prices vary ($30+), so budget won’t be an issue, and you’ll definitely get your use out of it – especially in the summer months.
As we approach the last handful of countries in the Caribbean in the coming weeks, I’d like you to let me know what your favourite country to visit is, and what your favourite Caribbean dish is! Share your experiences, recipes, and even photos! Just leave a comment below, stating that you’d like to send a recipe or photo, and I’ll send you an e-mail!