Nutmeg ice cream celebrates the spice that made Grenada the 'Isle of Spice' — the island is among the world's largest nutmeg producers, and it perfumes everything here from rum to punch. Warm and fragrant, the spice is the whole point.
Spoon up nutmeg ice cream and it is cool, creamy, and intensely fragrant — the warm, woody, slightly sweet perfume of fresh nutmeg in every bite. Bite: rich custard smoothness, the nutmeg aromatic and almost spicy-warm, a hint of cinnamon. Unlike any vanilla — it tastes purely of Grenada, the Isle of Spice, in frozen form.
An egg-custard base gives the ice cream its rich, smooth body; infusing freshly grated nutmeg into the warm cream extracts its aromatic oils far more than a sprinkle would. Churning incorporates air for scoopable texture — the nutmeg is the whole star.
Variations
With a splash of rum. With cinnamon-forward spicing. Eggless (with condensed milk). With a caramel swirl. With mace instead of nutmeg. Topped with grated chocolate.
On the Palate
Where Nutmeg Ice Cream sits in the Grenadian flavor cloud
Ingredients
Serves 6How it's made
8 steps · 25 min active · 35 min waiting
- 16 min
Heat 400 ml milk and 200 ml cream with 1 tsp freshly grated nutmeg and a little cinnamon until steaming.
- 24 min
Whisk 4 egg yolks with 120 g sugar until pale.
- 33 min
Slowly pour the warm spiced cream into the yolks, whisking.
- 48 min
Return to low heat and cook, stirring, until it coats the back of a spoon (custard).
- 54 min
Strain and cool completely, then chill.
- 620 min
Churn in an ice-cream maker until thick (or freeze and beat by hand).
- 72 min
Fold in extra grated nutmeg.
- 835 min
Freeze 35 min until scoopable and serve.
