Flavorful and delightfully aromatic nutmeg is showcased in this velvety nutmeg ice cream from the “spice isle”, Grenada. For the best flavor, use freshly ground nutmeg.

---

(Serves 4)

INGREDIENTS

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 3 large eggs, at room temperature
• ¾ cup granulated sugar
• 1 tbsp. grated fresh nutmeg
• Dash of salt
• 1 ½ tsp. pure vanilla extract

INSTRUCTIONS

1. In a large saucepan, heat the milk and cream. When it begins to boil, turn off the heat.
2. In a medium bowl, whisk the remaining ingredients. Whisk half a cup of the heated milk and cream into the egg mixture, and then pour that into the remainder of the milk mixture in the saucepan.
3. Cook over medium heat, stirring constantly, until it begins to thicken and reaches 175 degrees. Transfer the mixture to a metal bowl and set it in another, larger, bowl filled half way with ice and water. Stir until the cream is cold.
4. Pour into an ice cream maker and finish according to manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe dish and freeze, stirring vigorously by hand or with an electric mixer every 30 minutes until it is completely frozen (about 2 hours).

Adapted from Wanderlust and Lipstick

Cuba’s version of Rum Cake, Cake de Ron, is different from other rum cakes commonly made throughout the Caribbean. You won’t find any rum-soaked fruits in this super moist Bundt cake, but with lemon zest, banana liquor, and of course plenty of nice dark rum, the flavors are complex and delicious.

---

(Serves 8-12)

Total Time: 55 mins

PREPARE THE CAKE

1. Preheat oven to 350º F.
2. Sift flour, baking powder, baking soda, and salt and set aside.
3. With an electric mixer, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Beat in the lemon peel and then add the rum and banana liqueur. Gradually add the flour and blend until just combined.
4. Pour batter into a well-greased and floured Bundt pan and bake for one hour or until a toothpick inserted in the cake comes out clean. Place on a cooling rack

PREPARE THE RUM SYRUP

1. Melt the butter in a two-quart sauce pan. Add the rum, banana liqueur, and sugar and slowly bring to a rolling boil. Cook until it is somewhat reduced (do not overcook). Let cool.
2. Use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.
3. Finally, carefully turn the cake out onto a serving plate. Dust with powdered sugar.

Adapted from Three Guys from Miami