Nutmeg

Nutmeg isn't a spice that cook with all of the time. Yes, it's on the self-service bar at Starbucks, in pumpkin pie, and sweet potato casserole but I have never gone out and specifically sought to use it. I wasn't even sure if it was actually a nut- it's not, it is a seed and safe for folks like me who are allergic to nuts (thanks FAAN). This was a relief, as I am really not ready to die for the sake of making delicious ice cream. So with the knowledge that I was not going to end up in the ER, I started thinking of the ways nutmeg is used. Unlike cinnamon which was featured last week and is at the heart of many recipes, nutmeg is rarely used by itself. Nutmeg is like a little brother that tags along to play even though he is not big enough to hang with the big boys. But, if given the chance, could nutmeg stand by itself as an ice cream?

The recipe I chose is a custard base which I thought would add to the richness of the featured ingredient. Like a minor leaguer being called up to the bigs and splurging on a new pair of cleats, I too decided to get a little something to help the nutmeg perform at its best- a nutmeg grater. At $10, the Microplane graterwas a pretty good deal and can be used to grate any spices that I have whole in my drawer. So with some new cleats, I set out to give 'little brother' a chance to make a name for itself.

Ingredients

Nutritional Info*
Serving Size 1/2 cup Servings 8
Calories 295
Fat 19g
Sat Fat 12g
Carbs 23g
Sugar 22g
Protein 4g

• 2 tsp. freshly grated nutmeg (1 - 2 kernels)
• 2 cups half-and-half 
• 1 whole nutmeg, cracked 
• 3/4 cup sugar 
• 6 egg yolks 
• 1 cup heavy cream 

Modified from: Saveur

*Nutritional Info from:
Livestrong.com/myplate Equipment

• 3qt pot 
• Saute pan 
• Sieve/ mesh strainer 
• Spice grater 
• Measuring Cups 
• Measuring Spoons 
• Whisk

Toasting nutmeg will change its color

Toast grated nutmeg in a skillet over medium heat, 1–2 minutes. The nutmeg will change color from a light orange-ish brown to a pumpkin pie color. Remove pan from heat; set aside.

Heat half-and-half and cracked nutmeg in a 4-qt. saucepan until it just begins to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks.

Whisk as you pour the cream into the eggs so the eggs don't cook

While whisking, slowly pour in half-and-half mixture. Return mixture to pan; cook, stirring, until mixture thickens, 8–10 minutes. You'll know its done when the it coats the back of a spoon as shown below.

Custard will coat the back of the spoon when ready

Pour through a fine strainer into a large bowl. Whisk in toasted nutmeg and cream; cover custard and chill. Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.

Conclusions
I really like the nutmeg ice cream but I don't see myself sitting down to enjoy a bowl of the ice cream as I would with say, mint chocolate chip. Its richness and overall flavor seems more appropriate for a Crème brûlée, alongside a pumpkin pie, a beer float, or perhaps a carrot cake. Stay tuned on Twitter for some trials with nutmeg ice cream in the days to come!

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