NUTMEG ICE CREAM WITH SEKOU STROUD AND ETHAN

Whisk together egg yolks and sugar in a bowl until pale and thick.

Heat heavy cream, whole milk, and salt in a saucepan over medium heat until steaming.

Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly, about 5-7 minutes.

Remove from heat and stir in vanilla extract and nutmeg.

Cool the mixture to room temperature, then refrigerate until chilled, about 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to a container and freeze until firm, at least 4 hours.

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