Honey and Toasted Nutmeg Ice Cream

Are you looking for something festive that can apply to both holidays? This recipe is great for those days when you just feel like baking something, though obviously it wouldn’t apply to ice cream. It will fill your home with wonderful scents and provide a tasty snack or dessert. Your friends and family will marvel at your ingenuity with the flavors!

I have made this ice cream once with egg yolks alone and again with whole eggs. The batch with whole eggs had a clearer, brighter flavour of honey and spice. As one would expect, the egg yolks afforded a silkier custard, which had its own merit.  

In the dead of winter, in need of a cold-weather-worthy ice cream and feeling particularly blithe, I might try it with 8 egg yolks for kicks. Go with what works for you.

Ingredients

• 1 whole nutmeg
• 1 1/2 cups milk
• 1 1/2 cups heavy cream (35%), divided
• 1/3 cup sugar
• 1/3 cup liquid honey
• 6 egg yolks or 4 whole eggs, see head note
• 1/8 teaspoon salt

Grate 2 teaspoons of nutmeg into a small skillet. Toast the ground nutmeg over medium heat until aromatic, around 2 minutes. Remove to a bowl and set aside. 

In a medium saucepan, combine the milk and 1/2 cup of heavy cream. Add the rest of the (whole) nutmeg to the pot with the milk mixture and bring to a simmer over moderate heat. Remove from heat and allow to steep for 10 minutes.  

In a large bowl, whisk the egg yolks (or whole eggs, if using) with the sugar, honey and salt. Pouring in a thin, steady stream, whisk in the hot milk mixture into the eggs. Tansfer the mixture back to the pan and cook, stirring, until thickened, 8-10 minutes. Pour custard through a fine-meshed sieve into a clean bowl. Stir in the remaining 1 cup heavy cream and toasted nutmeg; cover custard lightly and chill.  

Churn in an ice cream maker according to manufacturer's direction then transfer to an airtight container and freeze until set. 

Makes 1 quart.

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