Chocolate Nutmeg Ice Cream Recipe
Here’s a nutmeg ice cream recipe with a chocolate ice cream base…delicious!
Prefer vanilla? We’ll show you how to adapt this recipe and enjoy a vanilla base.
There’s something about the smell and the taste of nutmeg that gives the feeling of cozy, homemade delights.
This ice cream recipe won’t disappoint you!
How to Adapt This Recipe to Make Vanilla Nutmeg
The recipe below is for an ice cream with a chocolate base.
If you prefer a vanilla base, the adaptation is very simple.
To make this a vanilla based ice cream recipe:
Simply omit the cocoa powder
and up the vanilla to 1/2 tsp.
Two easy recipes to experiment with and enjoy!
Serving Tip
Serve this classy ice cream with fresh apple slices on the side.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Nutmeg Ice Cream Recipe
Ingredients
- 1 1/2 cups heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup cocoa powder
- 1/3 cup sugar
- 1/4 tsp gelatin powder
- 1/2 tsp nutmeg powder
- 1/4 tsp vanilla extract
Instructions
- Combine heavy whipping cream, whole milk, cocoa powder, and nutmeg in a small saucepan.
- Heat over medium-low heat, stirring often, until small bubbles appear along the edges – this will take about 10 min. Be careful not to let it boil.
- Turn off heat and let it sit for 5 minutes, stirring occasionally.
- In a separate bowl, whisk sugar and gelatin together.
- Stir sugar and gelatin mixture into milk mixture and combine well.
- Add vanilla extract and stir occasionally to help cool faster.
- Once cool (about 15 minutes), transfer mixture into a plastic airtight container and chill in refrigerator for 3 hours or overnight.
- Pour chilled mixture into ice cream machine and churn about 25-30 minutes or according to manufacturer’s instructions.
Nutmeg Ice Cream Recipe
Ingredients
- 1 1/2 cups heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup cocoa powder
- 1/3 cup sugar
- 1/3 cup egg yolks
- 1/4 tsp gelatin powder
- 1/2 tsp nutmeg powder
- 1/4 tsp vanilla extract
Instructions
- Combine the heavy whipping cream, milk, cocoa powder, and nutmeg in a saucepan.
- Heat over med-low heat until you start to see small bubbles forming along the edges – this will take approximately 10 min. Be sure not to let it boil though.
- Turn heat off and allow the mixture to sit for 5 min. Stir occasionally.
- Whisk sugar, egg yolks, and gelatin together in a separate bowl.
- While constantly whisking (to prevent eggs from cooking), pour about a quarter of the heated milk mixture into the bowl. Combine well.
- Repeat with another quarter of the heated milk mixture.
- Then, while stirring, pour everything in the bowl into the saucepan.
- Heat over med-low heat, stirring constantly so it doesn’t stick to the bottom of your saucepan.
- Heat until the mixture thickens and begins to coat the back of a spoon (or reaches 180F). Again, this takes about 10 minutes. Be careful not to let it boil.
- Turn heat off and let mixture sit for 5 minutes, stirring frequently.
- Layer one large bowl with ice cubes and set a small metal bowl inside.
- Pour mixture through a strainer into the metal bowl.
- Stir in vanilla extract.
- Continue to stir occasionally to help it cool faster.
- Once cool (about 15 minutes), transfer mixture into an airtight container.
- Refrigerator overnight.
- Pour chilled mixture into your ice cream maker.
- Churn about 25-30 minutes (until it thickens) or according to manufacturer’s directions.
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