Nesselrode ice cream

Preparation

1. Step 1

   Combine the milk and cream in a saucepan and bring barely to the simmer.

2. Step 2

   Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.

3. Step 3

   Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.

4. Step 4

   Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.

5. Step 5

   Let cool. Add the Nesselrode mix and stir to blend.

6. Step 6

   Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.