Ingredients
1 12 cups milk
1 12 cups heavy cream
3 large eggs
34 cup sugar
1 tablespoon grated fresh nutmeg (about 1 whole nutmeg)
18 teaspoon salt
1 teaspoon vanilla extract
Method
Sources
📖
Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
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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 degrees 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.