| 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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