In a saucepan, whisk together the eggs, sugar and salt. Slowly add 1 quart of the whole milk. Cook and stir over very low heat until a thermometer reads 160 degrees. It will take about a half hour. You want to do it slowly so you don't curdle the eggs.
Pour the mixture into a large bowl and stir in vanilla, nutmeg and the other quart of milk. Put it in an ice water bath and stir it every few minutes until it's cool. If it separates (hey, it happens) put it in a blender and process it until it's smooth again. Cover with plastic wrap and refrigerate for at least 3 hours.
When you are ready to serve it, beat the heavy cream until it has soft peaks and then whisk it gently into the rest of the mixture. You can top it with a little more whipped cream and nutmeg if you want.
Hope you enjoy!
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12 eggs
1.5 cups sugar
1/4 tsp salt
2 quarts whole milk
2 TB vanilla
2.5 cups heavy cream
1 tsp ground nutmeg
In a saucepan, whisk together the eggs, sugar and salt. Slowly add 1 quart of the whole milk. Cook and stir over very low heat until a thermometer reads 160 degrees. It will take about a half hour. You want to do it slowly so you don't curdle the eggs.
Pour the mixture into a large bowl and stir in vanilla, nutmeg and the other quart of milk. Put it in an ice water bath and stir it every few minutes until it's cool. If it separates (hey, it happens) put it in a blender and process it until it's smooth again. Cover with plastic wrap and refrigerate for at least 3 hours.
When you are ready to serve it, beat the heavy cream until it has soft peaks and then whisk it gently into the rest of the mixture. You can top it with a little more whipped cream and nutmeg if you want.
Hope you enjoy!