1. In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage. 2. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla. 3. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. 4. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer. 5. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. 6. Freeze the custard in an ice-cream maker according to the manufacturer's instructions. ---------------------------------------------------------------------------
Nutrition
Ingredients
