Skip to main content
Epicurious
Bon Appétit

Lemon-Nutmeg Ice Cream

By Jeanne Kelley

Recipe information

  • Total Time

    2 hours (including freezing time)

  • Yield

    Makes 1 pint

Ingredients

1 teaspoon finely grated lemon peel
1/2 teaspoon freshly grated nutmeg
1 pint vanilla ice cream, slightly softened

Preparation

  1. Whisk lemon peel and nutmeg into slightly softened vanilla ice cream. Freeze until firm.

TagsDessertFrozen DessertIce CreamLemonCitrusFruitNutmegHerbs & SpicesGluten FreeVegetarianMake Ahead5 Ingredients or FewerEasyNo-CookBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.