grenadiandessert✨ New
Nutmeg Ice Cream
Creamy homemade ice cream warmly spiced with Grenada's world-famous freshly grated nutmeg.
Prep
20 min
Cook
15 min
Servings
6
Difficulty
Medium
4.8
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Creamy homemade ice cream warmly spiced with Grenada's world-famous freshly grated nutmeg.
Grenada produces nearly a third of the world's nutmeg and the spice permeates the island's cuisine and culture — even appearing on the national flag. Nutmeg ice cream is the island's signature dessert, found at roadside stalls, beach bars, and fine restaurants alike. Freshly grated nutmeg stirred into a rich custard base gives the ice cream a warmly spiced, faintly floral quality unlike any store-bought variety.
Serves 6
Whisk egg yolks and sugar until pale. Heat cream and milk to just below simmering, then slowly pour over yolks while whisking.
Return mixture to the pan and stir over low heat until it coats the back of a spoon, about 8–10 minutes. Do not boil.
Remove from heat. Stir in nutmeg and vanilla. Strain through a fine sieve and chill completely in the fridge, at least 4 hours.
Churn in an ice cream maker according to manufacturer's instructions, then transfer to a freezer container and freeze until firm, at least 2 hours.
Use the freshest whole nutmeg you can find and grate it yourself.
Chill the custard thoroughly before churning for smoother texture.
For a no-churn version, fold into whipped cream and freeze, stirring every hour.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add a splash of rum to the custard for rum-nutmeg ice cream.
Swirl in mango purée before the final freeze.
Infuse the cream with a whole cinnamon stick for extra spice depth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Freeze up to 2 weeks. Cover surface with plastic wrap to prevent ice crystals.
Nutmeg was brought to Grenada in 1843 and transformed the island's economy and culture. Its use in desserts, drinks, and savoury dishes reflects how deeply embedded the spice is in Grenadian identity.
Yes — use the no-churn method: fold custard into 400 ml whipped cream and freeze, stirring every 45 minutes for 3 hours.
2 tsp per 700 ml of custard is aromatic but balanced. Reduce to 1 tsp for a subtle flavour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 6 servings total
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