In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling 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.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4|
|Calories from Fat: 326 (37%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 856.1mg||263 %|
|Sodium 289.3mg||10 %|
|Potassium 331.3mg||9 %|
|Total Carbohydrate 117.4g||35 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 116.9g|
|Protein 25.4g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 882
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