-
1
Bring the milk and nutmeg to a simmer in a pan, then remove from heat and let sit to infuse flavours for about half an hour.
-
2
Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk.
-
3
Cook this custard over low heat, stirring all the while, till its thick enough to coat the back of a spoon.
-
4
Strain it into a bowl sitting in another bowl full of ice so that it cools very quickly.
-
5
Stir in the cream, then put into machine and follow instructions from there.
-
6
If you're not lucky enough to have a machine, put mixture into metal tins in the freezer and freeze till edges are firm.
-
7
Whisk and mix it and put back in the freezer.
-
8
Keep repeating this freezing and mixing until completely set.
-
9
The more often you can bear to repeat this step (!)
-
10
the smoother the ice cream will be as all the ice crystals are incorporated.
