Two scoops of nutmeg ice cream in a bowl with a spoon on the side

Nutmeg ice cream

Name: Nutmeg ice cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Caribbean
Ingredients: 300ml double cream; 200ml whole milk; 2 tsp freshly grated nutmeg; 3 medium egg yolks; 2 tsp vanilla extract or vanilla bean paste or 1 vanilla pod, split and seeds scraped out; 100g raw cane sugar; 1 tsp cornflour

Keshia Sakarah

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

plus freezing and churning

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Nutmeg is precious to Grenada, and this ice cream is a local favourite. This recipe is very easy to make, even if you don’t have an ice cream maker

Gluten free

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Try nutmeg ice cream, then try a nutmeg custard tart, baked nutmeg spelt pudding or no-churn Vietnamese coffee ice cream.

Recipes extracted from Caribe by Keshia Sakarah (£30, Quadrille). Photographs © Matt Russell. Recipes are sent by the publisher and not retested by us.

Nutmeg ice cream recipe

Ingredients

Nutrition

300ml double cream
200ml whole milk
2 tsp freshly grated nutmeg
3 medium egg yolks
2 tsp vanilla extract or vanilla bean paste

or 1 vanilla pod, split and seeds scraped out
100g raw cane sugar
1 tsp cornflour

Nutrition: per serving (8)

kcal282
fat23g
saturates14g
carbs15g
sugars15g
fibre0.2g
protein3g
salt0.1g

Method

step 1

Gently heat the cream, milk and nutmeg in a pan over a medium heat until it just starts to boil.
step 2

Meanwhile, whisk together the egg yolks, vanilla, sugar and cornflour in a large bowl. Once the milk is steaming, pour a little into the yolk mixture and whisk to temper it, then slowly pour in the rest, whisking continuously. Pour the mixture back into the pan, then cook over a low heat for 5-10 mins, stirring continuously until the mixture thickens. Remove from the heat and set aside to cool.
step 3

Churn in an ice cream maker according to the instructions or scrape the mixture into a freezerproof container and freeze. Remove from the freezer every hour and stir, ensuring you get all the ice crystals around the edges. Repeat three or four times, or until the ice cream is thick and smooth.

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Authors

Keshia Sakarah

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