Nutmeg ice cream on orange sauce

Ingredients for 4 servings:

• 4 egg yolks
• 150 g sugar
• 250 ml milk
• 1 tsp, heaped nutmeg
• 250 ml cream
• 2 oranges
• 1 tbsp honey
• some Grand Marnier or Cointreau, optional
• some cornstarch to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from the Caribbean island of Grenada, approx. 1 l ice cream

Heat the milk with nutmeg. Place the sugar and egg yolks in a metal bowl. Slowly add the hot milk to the egg sugar while stirring. Beat this mixture with a whisk over a hot water bath until creamy, then cool in cold water until cold. Whip the heavy cream until stiff and carefully fold it into the cold egg milk. Pour the mixture into an ice cream maker and churn until creamy. Then transfer to a container and freeze thoroughly. For the sauce, squeeze the oranges. Bring the juice to a boil with the honey and thicken with a little cornstarch. If desired, season the sauce with a little Grand Marnier or Cointreau. This makes about 1 liter of ice cream.