Mascarpone Nutmeg Ice Cream

Begin by placing the milk in a small saucepan, then, using either a nutmeg grater or the fine side of an ordinary grater, grate the nutmeg into the milk.

Then place it on a low heat and let it come up to a gentle simmer. Meanwhile put the egg yolks, cornflour and sugar in a large bowl and whisk these together until light and creamy. Now pour the hot milk over the egg mixture, still whisking away, then return the whole lot to the pan and bring it back to a gentle simmer, continuing to whisk the whole time to keep the mixture smooth. Then cover the pan and put on one side to cool. After that whisk the mascarpone and fromage frais together in another bowl, then combine this with the egg custard mixture, and whisk again to combine thoroughly.

Now pour the mixture into the freezer box, put a lid on and place in the coldest part of the freezer for 2 hours or until the edges are frozen. Then remove and, using an electric hand whisk, blend the edges into the softer middle. Put the lid on and return to the freezer until completely frozen (about 6 hours). If you're using an ice-cream maker, freeze-churn according to the instructions. In either case, about 11/2 hours before serving, remember to remove the ice cream to the main body of the fridge to soften enough to scoop easily.

You can watch how to make Iced Chocolate and Vanilla Creme Brulee in our Cookery School Video, just click on the image to play.