Grenadian Nutmeg Ice Cream
Local name: Nutmeg ice cream
In short: Creamy Grenadian nutmeg ice cream made from an egg custard infused with freshly grated nutmeg and cinnamon, churned and frozen. It takes about 35 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 15 min
- Resting
- 8 h
- Total
- 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Nutmeg ice cream is a Grenadian specialty, made with the nutmeg that grows on the island. A rich egg custard is infused with freshly grated nutmeg and a touch of cinnamon, chilled and churned until smooth. The flavor is warm, floral and slightly woody, and it goes well with fruit, rum cake or on its own. Freshly grated nutmeg tastes much stronger than ground, so grate it just before using.
Instructions
- Heat the milk, cream, half the sugar, nutmeg, cinnamon and salt in a saucepan over medium heat until steaming and small bubbles form at the edges. Do not boil. Remove from the heat and let steep for 15 minutes.
- Whisk the egg yolks with the remaining sugar in a large bowl until pale and thick, about 2 minutes.
- Reheat the milk mixture until steaming. Slowly pour about a cup into the yolks while whisking, then whisk the yolk mixture back into the pan.
- Cook over medium-low heat, stirring constantly with a spatula, for 5 to 7 minutes, until the custard thickens enough to coat the back of a spoon and reaches 82°C (180°F).
- Strain through a fine sieve into a bowl, stir in the vanilla and cool for 30 minutes. Cover and chill for at least 4 hours or overnight.
- Churn in an ice cream machine according to its instructions, about 20 to 25 minutes. Freeze in a covered container for 3 hours until firm.
- Let the ice cream stand for 5 minutes at room temperature before scooping.
Tips
- No ice cream machine? Pour the chilled custard into a shallow tray and freeze, whisking every 30 minutes for 3 hours, until smooth and thick.
- Use whole nutmegs and a fine grater for the best flavor. Ground nutmeg works, but start with 1 teaspoon and taste the custard before chilling.
Questions and answers
Is it safe to use egg yolks in ice cream?
Yes, because the custard is cooked to 82°C (180°F), which is hot enough to cook the eggs fully. Do not skip the thermometer step if you are serving young children or pregnant women.
How long does homemade ice cream keep?
It tastes best within 1 week, though it keeps for up to 2 weeks in the freezer. Press a sheet of parchment onto the surface to prevent ice crystals.
Can I add rum or raisins?
Yes. A tablespoon of dark rum stirred into the cold custard softens the freeze, and rum-soaked raisins are a classic mix-in.
How long does it take to make Grenadian Nutmeg Ice Cream?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Grenadian Nutmeg Ice Cream?
About 285 kcal per serving, with 5 g of protein, 20 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 20 g |
| Fat | 21 g |
| Fiber | 0 g |
| Sugar | 20 g |
| Sodium | 65 mg |
Estimated values, calculated from the ingredients.
