|Recipe courtesy of Technicolor Kitchen|
- 1 cup (240ml) whole milk
- 2/3 cup (133g) caster sugar
- pinch of salt
- 2 cups (480ml) heavy cream
- 6 large egg yolks
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons brandy
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
Warm the milk, sugar and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir it into the cream to cool. Mix in the nutmeg, brandy, rum and vanilla and stir until cool over an ice bath OR let it cool on the counter, then refrigerate.
Chill the mixture thoroughly in the refrigerator. Once the mixture is cold, taste it and grate in more nutmeg if you wish. Freeze in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 liter (1 quart)