Zutaten für Nutmeg Ice Cream Grenada
- 1 1/2 cups whole milk
- 2 cups heavy cream
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup light corn syrup
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Zubereitung von Nutmeg Ice Cream Grenada
- Combine the heavy cream, whole milk, granulated sugar, and salt in a saucepan over medium heat. Stir until the sugar is completely dissolved.
- Bring the mixture to a gentle simmer, stirring occasionally. Do not boil.
- Remove from the heat and stir in the freshly grated nutmeg. Let it steep, covered, for at least 30 minutes to allow the nutmeg flavor to infuse.
- In a separate bowl, whisk together the egg yolks and the corn syrup until pale and slightly thickened.
- Slowly temper the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
153g
Fat
121g
Carbs
15g
