Nutmeg Ice Cream

1. 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. 2

   Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk.

3. 3

   Cook this custard over low heat, stirring all the while, till its thick enough to coat the back of a spoon.

4. 4

   Strain it into a bowl sitting in another bowl full of ice so that it cools very quickly.

5. 5

   Stir in the cream, then put into machine and follow instructions from there.

6. 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. 7

   Whisk and mix it and put back in the freezer.

8. 8

   Keep repeating this freezing and mixing until completely set.

9. 9

   The more often you can bear to repeat this step (!)

10. 10

    the smoother the ice cream will be as all the ice crystals are incorporated.

* Per serving · 4 servings · Values may vary.