Nutmeg Ice Cream

1. 1

   Toast grated nutmeg in a dry skillet over medium heat, 1-2 minutes. Remove pan from heat; set aside.

2. 2

   Heat half-and-half and the cracked nutmeg in a 4-quart saucepan until it just begins to simmer. Remove from heat; let the mixture steep for 10 minutes.

3. 3

   In a bowl, whisk together sugar and egg yolks. While whisking, slowly pour in the half-and-half mixture (after 10 minutes of steeping and cooling). Return mixture to the saucepan; cook on medium, until mixture thickens, 8-10 minutes.

4. 4

   Then remove it from the heat and pour through a fine strainer into a large bowl. Whisk in the toasted nutmeg and cream; cover custard with some plastic wrap and chill in the refrigerator.

5. 5

   Freeze custard in an ice cream maker according to your manufacturer's instructions. Then, once it's frozen, transfer to an airtight container. Freeze until set before serving.

6. 6

   Garnish with grated nutmeg.

No additional tips available.