| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | November 19 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 1/2 | c | Heavy cream |
| 3 | lg | Eggs |
| 3/4 | c | Sugar |
| 1 | ts | Freshly grated nutmeg |
| 1/8 | ts | Salt |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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