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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla. | 3. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. | 4. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer. | 5. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. | 6. Freeze the custard in an ice-cream maker according to the manufacturer's instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
egg	3			214.5	1.08	18.84	14.265
sugar	3/4	cup		604.485	151.197	0.0	0.0
nutmeg	1	tablespoon	grated	36.75	3.4503	0.4088	2.5417
salt	1/8	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.