2tsp freshly grated nutmeg, plus extra to sprinkle (optional)
3 medium egg yolks
2tsp vanilla extract or vanilla bean paste
100g raw cane sugar
1tsp cornflour
Method
Gently heat the cream, milk and nutmeg in a pan over a medium heat until it just starts to boil. Meanwhile, whisk together the egg yolks, vanilla, sugar and cornflour in a large bowl. Once the milk is steaming, pour a little into the egg yolk mixture and whisk to temper it, then slowly pour in the rest, whisking continuously. Pour the mixture back into the pan and cook over a low heat for a further 5-10 minutes, stirring continuously, until the mix thickens. Remove from the heat and set aside to cool.
Churn in an ice-cream maker according to the manufacturer’s instructions. Alternatively, scrape the mixture into a freezerproof container and freeze. Every hour, remove from the freezer and stir, ensuring you get all the ice crystals around the edges. Repeat three or four times or until the ice cream is thick and smooth. Serve sprinkled with the extra grated nutmeg, if using.
Recipes and food photographs taken from Caribe by Keshia Sarah, photography by Matt Russell, (Quadrille, £30)
