Nutmeg Ice Cream

• 1/2 cups milk
• 1 1/2 cups Heavy cream
• 3 large Eggs
• 3/4 cup Sugar
• 1 tablespoon fresh nutmeg; grated (about 1 whole nutmeg)
• 1/8 teaspoon Salt
• 1 teaspoon Vanilla extract

*In a saucepan bring the milk and the cream just to almost a boil. Do not boil and turn off the heat at this stage.

*In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla.

*Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.

*Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 F. on a candy thermometer.

*Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.

*Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.

*Serve with some cinnamon sticks to garnish

*Enjoy

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Cooking safely!