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   Ingredients :
6 cups milk
6 egg yolks
3 cups sugar
2 egg whites
2 tablespoons sugar (for egg whites)
to 1 tablespoon ground nutmeg (to taste)
2 cups heavy cream, whipped
3 cups sugar for caramel
3/4 cup water
3 teaspoons glucose or 3 teaspoons honey
teaspoon cream of tartar

Spice Cream:
cup sugar
1 tablespoon cornstarch
1 cup water
3 tablespoons unsalted butter
teaspoon lemon peel
Ground clove
1 tablespoon lemon juice


Beat egg yolks with sugar until thick and light lemon color.

Place milk and nutmeg in a medium size pan and bring to a boil. Remove from fire and gradually add milk in a stream to egg yolks, stirring. Return to heat and continue stirring until mixture thickens. Mixture must not boil. Remove from heat and cool.

Whip eggs whites until thick and add sugar gradually. Beat as for meringue. Fold into cooled custard. Add whipped cream and mix.

Transfer ice cream to a glass or plastic bowl. Freeze ice cream until hard. Form scoops of ice cream and freeze them until ready to use.

Before serving ice cream, place sugar, water, glucose or honey in a small saucepan and cook at low heat until sugar melts. Add cream of tartar and continue cooking until mixture turns caramel color. Remove from fire and allow to cool 1 minute. Lightly oil the back side of a ladle. Holding inverted ladle over the caramel pan, dip a fork in the caramel and drizzle it over the ladle to form a web. Release the caramel from the ladle and refit again over ladle. Drip additional caramel over cage. Remove cage and let it cool. Repeat procedure to make more cages.

Serve one scoop of ice cream and place a cage on it. Serve with Spice Cream.

Spice Cream:
Combine sugar with cornstarch and water and cook until thick. Add butter, lemon peel and spices. When mixture is thick add lemon juice. Cool and refrigerate until ready to use.
        6 servings
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