This was quite good as an accompaniment to various Thanksgiving desserts (apple pie, chocolate cake, pears & caramel sauce). Kara said that it “wasn’t refreshing,” and it was eggy, both of which were due, I think, to it having egg whites in addition to egg yolks, so it seemed lighter and fluffier then most ice cream recipes.
From Epicurious:
1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon vanilla
In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer’s instructions.
Makes about 1 quart.
