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Nutmeg Ice Cream

This very easy ice cream is made with mascarpone, has a rich, velvety texture, and the freezing process seems to draw out the aromatic flavour of the nutmeg superbly – making it an absolute winner with apple pie.

 Nutmeg Ice Cream

  Makes 1 pint (570 ml)

 3 fl oz (75 ml) whole milk
 1/2 whole nutmeg
 2 large egg yolks
 3 oz (75 g) caster sugar
 1 level teaspoon cornflour
 1 x 200 ml tub 8 per cent fromage frais
 1 x 250 g tub mascarpone
Need help with conversions?
You will also need a plastic freezer box 8 x 8 x 2 in (20 x 20 x 5 cm), approximately 13/4 pint (1 litre) capacity.


Begin by placing the milk in a small saucepan then, using either a nutmeg grater or the fine side of an ordinary grater, grate the nutmeg into the milk. Place it on a low heat and let it come up to a gentle simmer. Meanwhile, put the egg yolks, sugar and cornflour in a large bowl and whisk these together until light and creamy. Now pour the hot milk over the egg mixture, still whisking away, then return the whole lot to the pan and bring it back to a gentle simmer. Continue to whisk the whole time to keep the mixture smooth, then pour it back into a bowl, cover and leave to cool. After that whisk the fromage frais and mascarpone together in another bowl, then combine this with the egg custard mixture and whisk again to combine thoroughly. Now pour the mixture into the freezer box, put a lid on, and place in the coldest part of the freezer for 2 hours or until the edges are frozen.Then remove the ice cream and, using an electric hand whisk, blend the edges into the softer middle. Put the lid on and return to the freezer until completely frozen (a minimum of 6 hours but preferably overnight). If you’re using an ice cream maker, freeze-churn according to the instructions. Remember to remove the ice cream to the main body of the fridge for 11/2 hours so it softens enough to scoop out easily.


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