Nutmeg Ice Cream

Combine the milk and heavy cream in a medium saucepan and heat over medium flame, stirring occasionally, until the mixture just begins to steam and tiny bubbles appear around the edges but do not let it boil.

In a separate large bowl, whisk together the eggs, sugar, freshly grated nutmeg, salt, and vanilla extract until the mixture is pale, smooth, and the sugar has mostly dissolved into the eggs.

Temper the eggs by slowly pouring about half a cup of the hot milk mixture into the egg bowl while whisking constantly, then pour this warmed egg mixture back into the saucepan with the remaining milk.

Cook the custard over moderate heat, stirring constantly with a wooden spoon in a figure-eight pattern, until it thickens enough to coat the back of the spoon and registers 77 degrees Celsius on a thermometer.

Immediately strain the custard through a fine-mesh sieve into a clean metal bowl set inside a larger bowl filled with ice water, then stir the custard occasionally until it is completely chilled.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually twenty to twenty-five minutes, until it reaches the consistency of soft-serve frozen custard.

Transfer the churned ice cream to a freezer-safe container, press a sheet of cling film directly onto the surface to prevent ice crystals, and freeze for at least four hours until firm.

Serve scoops in chilled bowls with a generous grating of fresh nutmeg over the top, allowing each portion to showcase the warm, aromatic spice that defines this Grenadian island classic.