Nutmeg Honey Ice Cream

October 11, 2011

Homemade Ice Cream

I ran into a recipe for honey and toasted nutmeg ice cream over at Seven Spoons the other day, and was immediately drawn in. Matt and I have only just started experimenting with homemade ice cream after receiving our ice cream maker attachment as a wedding gift last month, and it's definitely one of my new favorite toys.

Homemade Ice Cream

This may seem like the wrong season to dive into ice cream experimentation, but you need something to go with all of those holiday pies, right? And this flavor is perfect. The combination of honey and nutmeg is truly delicious.

Homemade Ice Cream

Sometimes I'll add a tiny pinch of cinnamon to mix up the flavor, but it's best if the nutmeg is allowed to shine. Definitely make this if you own an ice cream maker. And if you don't? Well, I won't tell you that you're missing out, but...

Nutmeg Honey Ice Cream 

1 whole nutmeg
Tiny pinch of cinnamon (optional)
1 1/2 cups whole milk
1 1/2 cups heavy cream, divided
1/3 cup sugar
1/3 cup liquid honey
6 egg yolks
Pinch of salt

Grate 3/4 of the nutmeg into a small skillet. Add a really small pinch of cinnamon (optional), and toast the spices on medium heat until they become aromatic (2-3 minutes). Take the spices off the heat, and set aside.

In a large saucepan, add the milk, 1/2 cup heavy cream, and the rest of the ungrated nutmeg. Heat over medium until just before it boils, stirring frequently. Remove from heat, and allow the nutmeg to steep for 10 minutes.

Prepare the sugar, honey, egg yolks and salt by whisking them together in a bowl. Pour a small amount of the milk mixture (about half a cup or so) into the egg mixture in a slow, steady stream while whisking the entire time. Transfer, while whisking, all of the egg mixture back into the saucepan with the rest of the milk mixture. Place the saucepan over medium heat and stir until the mixture thickens (5-10 minutes). Remove from heat and stir in the remaining cup of heavy cream and the toasted spices.

Pour the mixture into a bowl and refrigerate until chilled. Once the mixture is cold throughout, pour it into a 1qt (or larger) ice cream maker, and process according to manufacturer's instructions.

6 comments:

  1. Lucky you getting an attachment for ice cream. It would be very dangerous for us to have one at our place...I have 'no' self control when it comes to really good ice cream like your Nutmeg Honey. Love the photos too! xo

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  2. Thank you! :)

    As for self-control, I'm just really glad that I only crave the stuff in small quantities or I'd be in huge trouble.

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  3. Josh and I have one of the older types of Ice Cream makers ( the kind you use with rock salt) as a wedding gift and we have never ever used it! In fact, we just found where the rock salt was located in the grocery store about a month ago.

    This looks very delicious and perfect for the upcoming holidays!

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  4. It's never the wrong season for ice cream. This would be so, so good with ginger shortbread!! *pins* Your flavour combinations are spectacular.

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  5. Oh my, that ice cream just might change my life.

    It looks so good.

    Amazing pics as per usual.

    ab from hks

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  6. Ice cream looks delicious. Thanks for sharing the recipe.

    http://swordsintoplows.blogspot.com

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