This month is National Ice Cream Month.
Did you know TasteSpotting is partnering with Dreyer’s/Edy’s Slow Churned Light Ice Cream to feature all kinds of Ice Creams.
I don't need a reason to eat ice cream, but this is a really good excuse to enjoy it for a whole month.
I love ice cream and nothing screams warm weather better than ice cream. I am talking homemade, creamy ice cream. Remember when you were young and you had the hand cranked ice cream maker?
I never really liked to crank that thing.
I wondered how they kept the salt and ice out of the ice cream.
I do know that I did really love that ice cream.
Now I have a really cool ice cream maker that I got from Bed Bath and Beyond. It has a canister that you freeze. All you have to do is put your custard in add the paddle and let her rip.
So you see, there is really no reason for you not to enjoy homemade ice cream this month. Or any other month either.
Honestly, the hard thing about making this ice cream, is not dipping that spoon into that creamy lusciousness before it has set all the way.
Nutmeg Ice Cream Adapted from Sauveur
2 tsp. freshly grated nutmeg
2 cups half-and-half
1 whole nutmeg, cracked
3/4 cup sugar
6 egg yolks
1 cup heavy cream
Toast grated nutmeg in a skillet over medium heat, 1–2 minutes. Remove pan from heat; set aside. Heat half-and-half and cracked nutmeg in a 4-qt. saucepan until it just begins to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks. While whisking, slowly pour in half-and-half mixture. Return mixture to pan; cook, stirring, until mixture thickens, 8–10 minutes. Pour through a fine strainer into a large bowl. Whisk in toasted nutmeg and cream; cover custard and chill.
Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.
Garnish with grated nutmeg.
Peace be with you, Veronica