Myristelle – Muscat

Boil the milk and the whipped cream with the nutmeg and simmer for 10 minutes on low heat. In the meantime, whip the egg yolks with the sugar until creamy. Pour the hot cream milk slowly into the foam mixture and heat everything together while stirring until the mixture thickens – but do not do it! Repeatedly pour the miaschung into a suitable bowl and cool for half an hour, then put in the refrigerator for an hour.

Repeatedly stir the ice cream mixture, put it in the ice cream maker and freeze for about half an hour.

gives a good cinnamon ice cream.

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