Honey and toasted nutmeg ice cream

I have made this ice cream once with egg yolks alone and again with whole eggs. The batch with whole eggs had a clearer, brighter flavour of honey and spice. As one would expect, the egg yolks afforded a silkier custard, which had its own merit.

In the dead of winter, in need of a cold-weather-worthy ice cream and feeling particularly blithe, I might try it wi...th 8 egg yolks for kicks. Go with what works for you.

Ingredients
1 whole nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream (35%), divided
1/3 cup sugar
1/3 cup liquid honey
6 egg yolks or 4 whole eggs, see head note
1/8 teaspoon salt

Grate 2 teaspoons of nutmeg into a small skillet. Toast the ground nutmeg over medium heat until aromatic, around 2 minutes. Remove to a bowl and set aside.

In a medium saucepan, combine the milk and 1/2 cup of heavy cream. Add the rest of the (whole) nutmeg to the pot with the milk mixture and bring to a simmer over moderate heat. Remove from heat and allow to steep for 10 minutes.

In a large bowl, whisk the egg yolks (or whole eggs, if using) with the sugar, honey and salt. Pouring in a thin, steady stream, whisk in the hot milk mixture into the eggs. Tansfer the mixture back to the pan and cook, stirring, until thickened, 8-10 minutes. Pour custard through a fine-meshed sieve into a clean bowl. Stir in the remaining 1 cup heavy cream and toasted nutmeg; cover custard lightly and chill.

transfer to an airtight container and freeze until set.

Makes 1 quart.