Description

This nutmeg recipe comes from Grenada that is also known as the Spice Isle. The place produces one third of the world's nutmeg. DO NOT replace powdered nutmeg in this recipe. Once it is ground, nutmeg soon drops the oils which provides it flavor and tang so do yourself a 'flavor' and never use that pre-ground nutmeg ever. This nutmeg recipe serves 4 people

Ingredients

1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 tablespoon grated fresh nutmeg (about 1 whole nutmeg)
1/8 teaspoon salt
1 teaspoon vanilla extract

Benefits of Nutmeg:

Unlike other herbs and spices, the health value of nutmeg has not been recognized, though there are a lot of benefits to this delicious spice. Nutmeg has a diversity of health benefits and has been used as a curative herb for several centuries. It can help reduce blood pressure and lower a stomach ache in addition to stop diarrhea and help to detoxify the body. The essential oil, of the nutmeg is mainly useful for soothing a number of ailments. One of the remarkable health benefits of nutmeg oil is its capacity to excite the brain - it alleviates stress and encourages mental activity. It is even said to arouse dreams. Its capability to perk up concentration and boost efficiency was not lost on the ancient Greeks and Romans who used it as a brain tonic in spite of the fact that it was rather rare and costly.

Recipe

In a saucepan add milk and the cream and bring them to a boil. Do not boil but turn the heat off once it gets to boiling point
In a bowl beat together the eggs, the sugar, the nutmeg, the salt, and the vanilla.
Beat 1/2 cup of the milk batter into the egg batter, and beat the batter into the leftover milk mixture.
Cook the custard over medium heat, stirring continually with a wooden spoon, until it goes to 175 degrees F. on a candy thermometer.
Move the custard to a metal bowl set in a bigger bowl of ice and cold water and stir it until it is cold.
Freeze the custard in an ice-cream maker as told by the manufacturer's instructions.