Nutmeg Ice Cream

Toast grated nutmeg in a dry skillet over medium heat, 1–2 minutes. Remove pan from heat; set aside.

Heat half-and-half and the cracked nutmeg in a 4-quart saucepan until it just begins to simmer. Remove from heat; let the mixture steep for 10 minutes.

In a bowl, whisk together sugar and egg yolks. While whisking, slowly pour in the half-and-half mixture (after 10 minutes of steeping and cooling). Return mixture to the saucepan; cook on medium, until mixture thickens, 8–10 minutes.

Then remove it from the heat and pour through a fine strainer into a large bowl. Whisk in the toasted nutmeg and cream; cover custard with some plastic wrap and chill in the refrigerator.

Freeze custard in an ice cream maker according to your manufacturer’s instructions. Then, once it’s frozen, transfer to an airtight container. Freeze until set before serving.

Garnish with grated nutmeg.

MAKES 1 QUART.