In a large saucepan combine the milk, cream and vanilla essence and bring
to the boil. Whisk together the egg yolks and sugar. Add the cream
mixture in a stream while whisking, then transfer the custard to a
saucepan. Cook the custard over moderate heat, stirring constantly with a
wooden spoon until it coats the back of the spoon. Strain through a fine
sieve. Allow the custard to cool and stir in 1/2 teaspoon nutmeg, brandy
and rum, then chill the custard, covered, overnight. Stir in the additional
nutmeg and freeze the custard in an ice-cream maker, according to the
manufacturer's instructions. Add combined fruit, almonds and chocolate,
then freeze until firm.
Posted to MM-Recipes Digest V4 #049 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Feb 17, 97.
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