Instructions

Add the egg yolks and sugar to a medium bowl, and whisk to cream the mixture. Gradually add the whole milk while continuing to whisk until well-combined.

Place a small saucepan over medium heat, add the milk mixture.  Cook while stirring frequently until the consistency of the mixture coats the back of a spoon, for about 8-10 minutes. Remove from the heat, place a sieve over a bowl and strain the mixture. Whisk in the vanilla extract, nutmeg, mace, cinnamon, salt and heavy cream. Cover with plastic wrap and chill until cool.

Add to your ice-cream machine and follow instructions to churn the mixture into soft ice cream.

Add the chocolate and oil to a glass bowl, transfer to a microwave or over a double broiler and melt (stirring every 30 seconds) until smooth. Remove from heat, transfer to a tall glass, let cool. Line a baking sheet or plate with wax paper. Dip each ice cream bar into the chocolate, let excess chocolate drip into the glass, while the thin coating sets.  Place on the wax paper, repeat with the others. Decorate the reindeer’s face by using the chocolate as a glue, store in the freezer for 1 month.

Recipes developed in partnership with Chef Raquel Fox (Islandgurlfoods.com)

• 6 6 egg yolks
• 125 ml 1/2 cup granulated sugar
• 375 ml 1 1/2 cups whole milk
• 10 ml 2 tsp pure vanilla
• 5 ml 1 tsp freshly grated nutmeg
• 1 ml 1/4 tsp ground mace
• 1 ml 1/4 tsp ground cinnamon
• 1 ml 1/4 tsp salt
• 375 ml 1 1/2 cups 35% whipping cream

Reindeer

• 6 6 popsicle molds with sticks
• 400 g 400 g semi-sweet chocolate
• 45 ml 3 tbsp coconut oil, melted
• 12 12 candy eyes (or white chocolate chips with a dot of chocolate as pupils)
• 2 2 caramel or chocolate coated pretzel sticks (antlers)
• 1 1 red hot candy, M&M's candy, jellybean or half of a cherry (nose)