Chocolate Nutmeg Ice Cream Recipe
Here’s a nutmeg ice cream recipe with a chocolate ice cream base…delicious! You can change it to a vanilla base if you prefer.
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There’s something about the smell and the taste of nutmeg that gives the feeling of cozy, homemade delights.
This ice cream recipe won’t disappoint you!
The Custard style version of this recipe was subitted by Season with Spice. For all those eggless ice cream lovers out there – we adapted the recipe to produce a Philadelphia style version as well.
Helpful Hint: To make this a vanilla based nutmeg ice cream recipe – simply omit the cocoa powder.
Nutmeg Ice Cream Recipe
Recipe adapted from: Season with Spice
Philadelphia StyleChill Time: at least 2 hours – without an ice cream maker
Ice Cream Maker Time: Approximately 20 minutes with an ice cream maker
Makes: about 1 quart
Servings: about 6 1/2 cup servings
Ingredients:
1 1/2 cups of heavy whipping cream
3/4 cup of whole milk
1/4 cup of cocoa powder
1/3 cup of sugar
1/2 teaspoon of nutmeg powder
1/4 teaspoon of vanilla extract
Directions:
If you don’t have an ice cream maker, click here.
Combine heavy whipping cream, whole milk, cocoa powder, and nutmeg in a small saucepan.
Heat over medium-low heat, stirring often, until small bubbles appear along the edges – this will take about 10 min. Be careful not to let it boil.
Turn off heat and let it sit for 5 minutes, stirring occasionally.
In a separate bowl, whisk sugar and gelatin together.
Stir sugar and gelatin mixture into milk mixture and combine well.
Add vanilla extract and stir occasionally to help cool faster.
Once cool (about 15 minutes), transfer mixture into a plastic airtight container and chill in refrigerator for 3 hours or overnight.
Pour chilled mixture into ice cream machine and churn about 25-30 minutes or according to manufacturer’s instructions.
Nutmeg Ice Cream Recipe
Recipe subitted by: Season with Spice
Custard StyleChill Time: at least 2 hours – without an ice cream maker
Ice Cream Maker Time: Approximately 20 minutes with an ice cream maker
Makes: about 1 quart
Servings: about 6 1/2 cup servings
Ingredients:
1 1/2 cups whipping cream
3/4 cup whole milk
1/4 cup cocoa powder
1/2 tsp nutmeg powder
1/3 cup sugar – raw or brown sugar
2 egg yolks
1/4 tsp vanilla extract
1/4 teaspoon gelatin powder – or something similar
Directions
Combine the heavy whipping cream, milk, cocoa powder, and nutmeg in a saucepan.
Heat over med-low heat until you start to see small bubbles forming along the edges – this will take approximately 10 min. Be sure not to let it boil though.
Turn heat off and allow the mixture to sit for 5 min. Stir occasionally.
Whisk sugar, egg yolks, and gelatin together in a separate bowl.
While constantly whisking (to prevent eggs from cooking), pour about a quarter of the heated milk mixture into the bowl. Combine well.
Repeat with another quarter of the heated milk mixture.
Then, while stirring, pour everything in the bowl into the saucepan.
Heat over med-low heat, stirring constantly so it doesn’t stick to the bottom of your saucepan.
Heat until the mixture thickens and begins to coat the back of a spoon (or reaches 180F). Again, this takes about 10 minutes. Be careful not to let it boil.
Turn heat off and let mixture sit for 5 minutes, stirring frequently.
Layer one large bowl with ice cubes and set a small metal bowl inside.
Pour mixture through a strainer into the metal bowl.
Stir in vanilla extract.
Continue to stir occasionally to help it cool faster.
Once cool (about 15 minutes), transfer mixture into an airtight container.
Refrigerator overnight.
Pour chilled mixture into your ice cream maker.
Churn about 25-30 minutes (until it thickens) or according to manufacturer’s directions.
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By Jenn Fraiser
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