Only a few days away from what seems to be the New York or LA Marathon of Cooking days here in the US. —Not, that I’ve ever participated or trained for a marathon, I just have a very picturesque imagination.
Honestly, I feel I don’t participate in enough of these types of cooking marathons during the course of the year. Days when everyone else in the family expects you to do nothing else but cook, no other expectation is set upon you. No need to worry about making beds, worry about any other general cleaning duties, your only and sole obligation is to prepare and cook an amazing multi-course meal in one day. No one cares if you spend the entire day in your jammies. If you happen to live in a household full of boys like me, no one will probably even notice… especially if you decide to conceal your PJs by wearing a cute apron over them.
Part of being able to pull off such a meal without a hitch and without going completely crazy, is planning. It also helps to sneak in a bit of the work here and there, a few days before the feast.
This weekend for example, I was able to knock off two items off my list. Not surprisingly, both items are part of the dessert course. —I’m sure you aren’t surprised. You know where my priorities lay.
Today I present you the backup signer if you will of Thrusday Nights Main Dessert Act. Now, don’t get me wrong this dessert could very well stand on its own on any other given night!
- 2 cups half-and-half
- 1 whole nutmeg, cracked
- ¾ cups granulated sugar
- 6 egg yolks
- 1 cup heavy cream
- 2 teaspoons freshly grated nutmeg
- ½ teaspoon vanilla extract
- In a medium pot bring milk, half-and-half and cracked nutmeg to a rolling boil. Remove pot from heat, cover and allow nutmeg to steep for 15 minutes.
- Whisk egg yolks with half the sugar in a small bowl.
- Return pot to the stove and warm up milk mixture along with the remainder of the sugar.
- Remove pan from heat and slowly pour a small stream of milk into the small bowl with the egg yolks while whisking to temper the eggs, approx. ½ a cups worth. Once the egg yolks have been tempered slowly pour them into the saucepan and stir to combine. Place the saucepan back on the stove over medium heat stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.
- Prepare an Ice bath in a bowl big enough to contain a medium bowl with the ice cream base.
- Place a fine mesh strainer placed over the top of a medium bowl. Strain ice cream base into the prepared bowl. Add grated nutmeg and vanilla extract, stir to combine. Place bowl into the ice bath and stir occasionally until ice cream base has cooled to room temperature. Transfer to refrigerator for 4 hours, preferably overnight.
- Remove ice cream base from refrigerator, pour into your ice cream maker and churn following the manufacturer’s instructions.
- Transfer ice cream into an air-tight container and freeze for an additional 4 hours.
(QA Testing ;))