INGREDIENTS

1. 500mlmilk
2. 1teaspoonnutmeg, ground
3. 125gegg yolks, from 7-8 eggs
4. 110gcaster sugar
5. 125ml pouringcream

DIRECTIONS

1. Bring the milk and nutmeg to a simmer in a pan, then remove from heat and let sit to infuse flavours for about half an hour.
2. Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk.
3. Cook this custard over low heat, stirring all the while, til its thick enough to coat the back of a spoon.
4. Strain it into a bowl sitting in another bowl full of ice so that it cools very quickly.
5. Stir in the cream, then put into machine and follow instructions from there.
6. If you’re not lucky enough to have a machine, put mixture into metal tins in the freezer and freeze til edges are firm. Whisk and mix it and put back in the freezer. Keep repeating this freezing and mixing until completely set. The more often you can bear to repeat this step (!) the smoother the icecream will be as all the ice crystals are incorporated.