Nutmeg Ice Cream


1 1/2 cups milk

1 1/2 cups heavy cream

3 large eggs

3/4 cup sugar

1 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1/4 teaspoon vanilla


In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.

Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.

Freeze the custard in an ice-cream freezer according to the manufacturer’s instructions.


Makes about 1 quart.

Chocolate Mousse


8 oz Grenada chocolate

2 oz unsalted butter

9 egg whites

6 egg yolks

4 oz caster sugar


Place the broken chocolate in a heat proof bowl. Melt the chocolate in the oven in a very low heat (75-100 degrees). It should melt in about 5 minutes. Keep checking it with a fork. When melted, take out of the oven and beat with the butter in a large bowl.

Using a electric beater, whisk the egg whites until frothy. Add a tablespoonful of sugar and continue beating on a low setting. When the egg whites are stiff, slowly shake in the remaining sugar, and continue beating slowly. If you are too quick, the eggs will liquefy. Beat the meringues to make it strong and elastic and then mix in the egg yolks.

Stir half the egg mixture into the chocolate and butter mix. Fold in the remaining egg with a large wooden spoon, working in from the outside, slowly and calmly. You need not worry about the mousse setting while you work, as the butter keeps it soft.

Pour into a large souffle dish or individual ramekins and refrigerate.

Cocoa Tea


3 – 4 cocoa balls

4 cups water

2 cup milk (fresh, cream, evaporated, or powdered)

Sugar to sweeten

1 tsp. Vanilla

1Bay leaf

1/2 tsp. Cinnamon

1/2 tsp freshly grated Nutmeg

tiny pinch of salt


Put water to boil with cinnamon, bay leaf, salt, cocoa balls. Boil for about 5-10 minutes, until cocoa balls dissolve. Lower heat to simmer, add milk slowly always stirring Sweeten to taste, still stirring.

  • Keep stirring.
  • Add vanilla and nutmeg.
  • Strain. You can stop stirring now.
  • Pour into your favorite cup