Nutmeg Ice Cream - Zuni Cafe

• 1 cup chilled buttermilk, divided
• 12 large egg yolks
• 34 cup sugar
• 3 cups heavy whipping cream
• 12 cup whole milk
• 34 teaspoon freshly grated nutmeg (or more to taste)
• 18 teaspoon salt

1. Place 3/4 cup buttermilk in lage bowl; set strainer over bowl.
2. Whisk egg yolks and sugar in heavy large saucepan until sugar is almost dissolved.
3. Whisk in heavy whipping cream, whole milk, 3/4 t. nutmeg, and salt.
4. Using flat-bottom wooden spoon, stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 11 minutes.
5. Remove custard from heat; stir in remaining 1/4 cup buttermilk.
6. Pour custard through strainer into bowl with buttermilk.
7. Remove strainer; stir custard to blend.
8. Refrigerate custard until cold, at least 6 hours.
9. Stir in more nutmeg, if desired.
10. Process custard in ice cream maker according to manufacturer's instructions.
11. Transfer ice cream to container; cover and freeze until firm, at least 6 hours.
12. (Can be prepared 3 days ahead.
13. Keep frozen.
14. Soften slightly before serving.
15. ).

chilled buttermilk, egg yolks, sugar, heavy whipping cream, milk, nutmeg, salt

Taken from www.food.com/recipe/nutmeg-ice-cream-zuni-cafe-364041 (may not work)